Description
Korean Chicken and Noodles is a bold and satisfying dish made with spicy gochujang sauce, ground chicken, and hearty egg noodles. Ready in just 15 minutes, it’s perfect for a quick dinner or weekly meal prep.
Ingredients
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
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- While the noodles cook, heat vegetable oil in a large pan over medium heat.
- Add ground chicken and stir-fry for about 6 minutes until fully cooked.
- In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, ginger, and white pepper to make the sauce.
- Add 3 tablespoons of the sauce to the chicken and stir to coat.
- Add cooked noodles to the pan along with the remaining sauce and toss everything to combine.
- Cook for an additional 3 minutes on medium-low heat until heated through.
- Remove from heat and garnish with sliced green onions. Serve warm.
Notes
- Swap ground chicken for diced chicken or tofu for variety.
- Use udon or rice noodles for different textures or gluten-free needs.
- Add veggies like bok choy or carrots for extra nutrition.
- Adjust gochujang to taste depending on desired spice level.
- Leftovers can be stored up to 5 days in the fridge or frozen for 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 460
- Sugar: 10g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
