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Korean Spicy Chicken Noodles

An explosion of flavor combining tender chicken and chewy ramen noodles with a spicy, tangy sauce, perfect for any weeknight dinner or gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Fresh ramen noodles
  • 1 lb Chicken thighs Can substitute with chicken breast, shrimp, or tofu.
  • 3 tbsp Gochujang (Korean chili paste) Adjust for spiciness.
  • 2 tbsp Soy sauce
  • 1 tbsp Brown sugar
  • 1 tbsp Sesame oil
  • 2 tbsp Scallions Chopped, for garnish.
  • 1 tbsp Sesame seeds For garnish.
  • 2 cloves Garlic Minced.

Method
 

Preparation
  1. Cook fresh ramen noodles according to package directions until just tender. Drain well and rinse with cold water to stop the cooking. Set aside.
  2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, and minced garlic until smooth. Add 2 tablespoons of water if needed to thin.
Cooking
  1. Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6-8 minutes until golden brown and cooked through.
  2. Pour the gochujang sauce over the cooked chicken and stir to coat. Cook for 2-3 minutes until the sauce becomes glossy and slightly caramelized.
  3. Add the cooked noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce. Cook for another 1-2 minutes to heat through.
  4. Transfer to serving bowls and garnish with chopped scallions and sesame seeds. Serve immediately while hot with chopsticks.

Notes

Best served with a refreshing cucumber salad or steamed bok choy. If you have leftovers, store in an airtight container in the fridge for 3-4 days. Reheat in a skillet over low heat with a splash of water or broth.