Make this quick, saucy chicken noodle dish featuring bold gochujang flavor in under 20 minutes for a fast weeknight meal.
Author:Ahazzam
Prep Time:5 min
Cook Time:12 min
Total Time:17 min
Yield:3 servings
Category:Dinner
Method:Stir-Frying
Cuisine:Korean
Diet:Low Fat
Ingredients
Scale
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
8 ounces quick-cooking noodles (ramen or thin egg noodles)
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon ginger, grated
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 cup water or chicken broth
1 teaspoon sesame oil
2 scallions, sliced, for garnish
1 teaspoon sesame seeds, for garnish
Instructions
Cook the noodles according to package directions. Drain them and set aside.
While the noodles cook, heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
Add the minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant.
In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, and water or broth to create the sauce.
Pour the sauce mixture into the skillet. Bring it to a simmer and cook for 1 minute, stirring constantly until the sauce thickens slightly.
Return the cooked chicken to the skillet. Add the cooked noodles and toss everything together until the noodles and chicken are fully coated in the sauce.
Stir in the sesame oil.
Serve immediately, garnished with sliced scallions and sesame seeds.
Notes
You can substitute chicken thighs for breasts if you prefer a richer flavor.
Adjust the amount of gochujang based on your preferred spice level.
For extra vegetables, add sliced bell peppers or shredded carrots when you cook the garlic and ginger.