Name: Korean Chicken and Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean-Inspired
Ingredients: 12 ounces long egg noodles; 1 pound ground chicken (or turkey); 2 tablespoons vegetable oil; 2 green onions, sliced thin; 1/3 cup gochujang paste; 1/4 cup soy sauce; 1 tablespoon sesame oil; 2 tablespoons honey; 1 tablespoon rice wine vinegar; 1 tablespoon minced ginger; 1 teaspoon white pepper

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This Korean Chicken and Noodles recipe is a fast, flavorful meal that brings together spicy gochujang sauce, tender ground chicken, and hearty egg noodles. It’s perfect for a weeknight dinner or meal prep, ready in just 15 minutes and packed with bold, satisfying flavor.

Korean Chicken and Noodles

Why You’ll Love This Recipe

I love how this dish transforms simple ingredients into a delicious and comforting meal with minimal effort. The gochujang sauce delivers just the right mix of spicy, sweet, and savory. I can throw this together in one pan, making cleanup easy. It also stores well, so I can enjoy leftovers for days. Whether I’m craving a quick lunch or a Korean-inspired dinner, this dish never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces long egg noodles
1 pound ground chicken (or turkey)
2 tablespoons vegetable oil
2 green onions, sliced thin

For the Gochujang Sauce:

1/3 cup gochujang paste
1/4 cup soy sauce
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon minced ginger
1 teaspoon white pepper

Directions

I start by cooking the noodles according to the package directions.
While they cook, I heat the oil in a large pan over medium heat.
I stir-fry the ground chicken for about 6 minutes, until it’s fully cooked.
While the chicken cooks, I mix all the sauce ingredients in a small bowl until well combined.
I add 3 tablespoons of the sauce to the chicken and stir to coat it thoroughly.
Then I add the cooked noodles to the pan along with the rest of the sauce.
I stir everything together, making sure the noodles are well coated, and let it cook on medium-low heat for about 3 more minutes.
I remove the pan from the heat and garnish with sliced green onions before serving.

Servings and timing

This recipe makes 4 servings and takes just 15 minutes total – 5 minutes of prep and 10 minutes of cooking. It’s ideal for a quick dinner or for prepping meals ahead of time.

Variations

I sometimes swap ground chicken with diced chicken breast or thighs for a chunkier texture.
For a vegetarian version, I use crumbled tofu or tempeh.
Udon or rice noodles can be used instead of egg noodles, depending on what I have on hand or dietary needs.
I like adding veggies like bok choy, shredded carrots, or bell peppers for extra nutrition.
If I want more heat, I toss in extra gochujang or a dash of chili flakes.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 5 days. When I reheat, I prefer using a skillet over medium heat, adding a splash of water if the noodles seem dry. The microwave works too, especially for quick lunches. If I want to freeze it, I let it cool first, then store it in a freezer-safe container for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

What kind of noodles work best for Korean Chicken and Noodles?

I usually go with long egg noodles, but I’ve also tried udon and rice noodles. Udon adds a nice chewy texture, and rice noodles are great if I need a gluten-free option.

Can I use diced chicken instead of ground chicken?

Yes, I can definitely use diced chicken breast or thighs. I just make sure it’s cooked through before mixing in the sauce and noodles.

Is gochujang sauce really spicy?

Gochujang has a spicy kick, but it’s also savory and slightly sweet. I find it manageable and delicious, even if I’m not into super spicy food.

Can I make this recipe ahead of time?

Absolutely. I often cook it in advance and portion it out for meals during the week. It reheats well and sometimes tastes even better the next day.

How do I keep the noodles from getting mushy?

I avoid overcooking the noodles, and I make sure they’re not sitting too long in the pan after everything’s combined. When reheating, I add a splash of water to help loosen up the sauce and revive the texture.

Conclusion

Korean Chicken and Noodles is one of those recipes I keep coming back to. It’s quick, easy, full of flavor, and endlessly customizable. Whether I’m feeding my family or just looking for a satisfying meal for myself, this dish delivers every time.