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QEEP Cooking: Spicy Asian Noodles

The Nation

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When it’s sweltering out, it seems counterintuitive to eat something hot. But foods that make you sweat—either from spice or temperature—cool you off. Really!

This spicy noodle dish is a summer favorite for exactly that reason. Not to mention that it takes about 15 minutes to pull together. Plus it’s full of raw veggies and it’s just deliciously spicy and crunchy.


Spicy Asian Noodles



  • 1 package of soba or udon noodles, cooked according to directions and rinsed in cold water (in a pinch, you can use spaghetti noodles)
  • 3 cups of assorted veggies, shredded or julienned (carrots, snap peas, snow peas, Napa cabbage, green or red cabbage, bell pepper, bok choy, spinach, whatever you like and have on-hand)
  • 3/4 to 1 Tbs gochujang or if you like superhot, try Mama O’s super spicy premium kimchi paste
  • 2 tsp sesame seed oil
  • 2 tsp soy sauce
  • 2 tsp rice wine vinegar
  • 1 stalk scallion, green and white parts, sliced
  • Cilantro and mint leaves

Optional garnish: sesame seeds, roasted seaweed, gomashio, kimchi



  1. Combine cooked noodles and chopped veggies in a large bowl.
  2. In a small bowl, combine gochujang, sesame seed oil, soy sauce and rice wine vinegar. Whisk together until all blended.
  3. Pour over noodles and veggies. Mix well.
  4. Serve with sliced scallions, cilantro and mint leaves and optional garnish. Add extra chili paste if you like it hot!

About Author

Maggie Kim

Maggie Kim is a writer and former rock musician. Find her byline in Glamour, InStyle, Cosmopolitan, Marie Claire, Salon, MSN, People, In Touch, The Wall Street Journal, New York Post and more.

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