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Vegetarian Gochujang Noodles

Vegetarian Gochujang Vermicelli Noodles with Classic Vince

Jun 26, 2026

A quick, glossy noodle bowl packed with veggies, gochujang flavour and Classic Vince to make it feel like a proper meal.

This is a great use-what-you-have recipe. I used carrot, capsicum and red onion, but mushrooms, green beans, edamame, broccoli, cabbage, courgette or spinach would all work beautifully too.

Serves: 2
Prep time: 5 minutes
Cook time: 5–10 minutes

Ingredients

  • 100–150g vermicelli noodles
  • ½ packet Classic Vince
  • ¼ cup boiling water, for the Vince
  • 1 carrot, grated or finely sliced
  • ½ capsicum, thinly sliced
  • ¼ red onion, thinly sliced
  • 1 tsp neutral oil

Gochujang Sauce

  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 1 tbsp rice vinegar or lime juice
  • 1 small clove garlic, grated or finely minced
  • 1 tsp grated ginger, optional
  • 1–2 tbsp noodle water to loosen, if needed

To Serve

  • Soft-poached egg, optional
  • Spring onion
  • Toasted sesame seeds
  • Lime
  • Chilli crisp, if you like extra heat

Method

  1. Add ½ packet Classic Vince to a bowl with ¼ cup boiling water. Stir and set aside.
  2. Cover the vermicelli noodles with boiling water and soak for 3–8 minutes, depending on thickness, until soft. Drain and save a little noodle water.
  3. Mix all the sauce ingredients together in a small bowl.
  4. Heat the oil in a pan and stir-fry the carrot, capsicum and red onion for 2–3 minutes.
  5. Add the drained noodles, half-hydrated Vince and sauce to the pan. Toss until glossy and coated, adding a splash of noodle water if needed.
  6. Serve with a soft-poached egg, spring onion, sesame seeds and lime.

Notes

Use 100g noodles if you want it more veggie and Vince-heavy, or 150g if you’re feeding two hungrier people.

For a vegan version, skip the egg or add crispy tofu or extra edamame.

Why Classic Vince works here

Classic Vince adds extra veggies and helps make this noodle bowl more filling, without needing to chop half the fridge. It also soaks up the gochujang sauce beautifully, giving the noodles more flavour and texture in every bite.

Debbie Stowe