This recipe turns a simple serving of Huel powder into a savory, spicy, and satisfying bowl of noodles inspired by Korean gochujang flavors. The gochujang adds a fermented, sweet-heat depth that pairs perfectly with the nutty, oat-based flavor of Huel, while the sesame oil and garlic round it out. It’s a quick, high-protein meal that’s perfect for a busy weeknight, and it comes together in about 15 minutes.
Ingredients
- 1 serving (50 g) Huel powder (any flavor, but unflavored/unsweetened or vanilla works best)
- 4 oz (115 g) dried ramen noodles or soba noodles
- 1 tbsp (15 ml) gochujang (Korean chili paste)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 clove garlic, minced
- 1 tsp (5 g) honey or sugar (optional, to balance heat)
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) reserved pasta water (or more as needed)
- 1/2 cup (50 g) shredded cabbage or spinach (optional, for bulk)
- 1 green onion, sliced (for garnish)
- 1 tsp (5 g) toasted sesame seeds (for garnish)
Instructions
- Bring a small pot of water to a boil. Cook the noodles according to package directions until al dente. Reserve 1/4 cup (60 ml) of the pasta water before draining. Drain the noodles and set aside.
- In a small bowl, whisk together the gochujang, soy sauce, sesame oil, minced garlic, honey (if using), and 1/2 cup (120 ml) water until smooth. Set the sauce aside.
- In a skillet or wok over medium heat, add the sauce and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- If using cabbage or spinach, add it to the skillet and cook for 1-2 minutes until wilted but still crisp.
- Reduce heat to low. Add the cooked noodles and the Huel powder to the skillet. Toss everything together, adding the reserved pasta water a little at a time to create a creamy sauce that coats the noodles. The Huel will thicken the sauce, so add enough water to reach your desired consistency.
- Cook for 1-2 minutes, stirring constantly, until the noodles are heated through and the sauce is glossy. Do not let it boil vigorously, as Huel can stick.
- Remove from heat. Taste and adjust seasoning with extra soy sauce or gochujang if needed.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Tips
- Noodle choice: Ramen noodles are traditional, but soba, udon, or even spaghetti work well. If using fresh noodles, reduce cooking time accordingly.
- Adjusting heat: Gochujang varies in spiciness. Start with 1 tbsp and add more to taste. For extra heat, add a pinch of gochugaru (Korean chili flakes) or a drizzle of sriracha.
- Huel flavor: Unflavored/unsweetened Huel is ideal for savory dishes. If using vanilla or chocolate, reduce the honey and be aware that the flavor will be slightly sweet and may not pair as well with the gochujang.
- Preventing lumps: Whisk the Huel powder into the sauce gradually while stirring constantly. Adding it all at once can create clumps. If lumps form, whisk vigorously or blend the sauce before adding to the noodles.
Serving Suggestions
Serve this dish as a complete meal on its own, or pair it with a simple side of steamed edamame or a cucumber salad dressed with rice vinegar. For extra protein, top with a soft-boiled egg or a few slices of pan-seared tofu. A sprinkle of crushed nori or furikake adds a nice umami crunch.
Variations
- Vegetable-loaded: Add julienned carrots, bell peppers, or mushrooms along with the cabbage for more texture and nutrients.
- Peanut gochujang: Stir in 1 tbsp (15 g) of peanut butter or almond butter with the sauce for a nutty, creamy twist.
- Vegan and gluten-free: Use gluten-free noodles (like rice noodles or buckwheat soba) and ensure your gochujang and soy sauce are gluten-free (use tamari). The recipe is already vegan if you skip the honey and use maple syrup or sugar.
- Cold noodle version: Skip the cooking of the sauce; instead, mix the sauce ingredients with 2 tbsp (30 ml) cold water, toss with cold cooked noodles and Huel, and serve chilled like a bibim-guksu.
Storage and Reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb sauce and become softer. To reheat, add a splash of water or broth and warm in a skillet over medium heat, stirring frequently, until heated through (to 165°F / 74°C for food safety). Alternatively, microwave in 30-second intervals, stirring in between. Do not freeze, as the texture of the noodles and Huel sauce will degrade significantly.
Frequently Asked Questions
Can I use any Huel flavor? Yes, but unflavored/unsweetened is best for savory dishes. Vanilla adds a slight sweetness that can work if you reduce the honey, but chocolate is not recommended for this recipe.
What can I substitute for gochujang? If you don’t have gochujang, mix 1 tbsp (15 ml) of sriracha with 1 tsp (5 ml) of miso paste and a pinch of sugar. This will give a similar fermented, spicy flavor, though not identical.
Why is my sauce clumpy? Huel powder tends to clump if added too quickly. Always whisk it into the liquid gradually, and make sure the liquid is not boiling hot. If clumps form, use an immersion blender or whisk vigorously to smooth them out.
Can I make this without cooking the sauce? Yes, for a cold version, mix the sauce ingredients with cold water, toss with cold noodles and Huel, and serve immediately. This is a great option for a quick summer meal.
Is this recipe gluten-free? It can be, if you use gluten-free noodles (like 100% buckwheat soba or rice noodles) and ensure your gochujang and soy sauce are gluten-free. Regular soy sauce contains wheat, so use tamari or coconut aminos.
How many calories does this have? The calorie count will vary based on the Huel flavor and noodles you choose. A typical serving with 50g Huel and 4oz dried noodles is around 400-500 calories, but check your specific product labels for accuracy.
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