My choice of noodles to make this dish are rice noodles. Rice noodles are sticky in texture and they properly get a hold of the sticky and saucy texture of the spicy Gochujang sauce.You can use pad thai, stir-fry, vermicelli, or straight-cut rice noodles. You can also opt for red rice noodles, which are easily available in the Asian aisle of the grocery stores or online.This Gochujang noodle recipe also works well with pasta such as spaghetti or linguine and other noodles like Hakka noodles or egg noodles. If you like to give it a healthy twist, then you can also opt for zucchini noodles.Depending upon your spice level, select your Gochujang from mild hot, slightly hot, medium hot, very hot, and extremely hot to add instant magic to your recipes. I personally go for the medium-hot version.You can also add other veggies like broccoli, baby corn, onions, mushrooms, Asian greens, etc.To make a non-vegetarian verison of these noodles, add chicken, turkey, shrimp, beef, or pork.To make saucy gochujang noodles, stir together 2 tablespoon cornstarch with ½ cup water. Add the cornstarch slurry to thr ready noodles and cook for 1-2 minutes until the sauce thickens.