Description
These Korean-Inspired Gochujang Chicken Noodle Bowls are a vibrant explosion of flavors and textures. The tender, juicy chicken is marinated in a spicy-sweet gochujang sauce, while the noodles provide a satisfying chew, complemented by fresh vegetables that add a crisp crunch.
Ingredients
Scale
- For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- For the Noodles:
- 8 oz rice noodles
- 4 cups water
- For the Vegetables:
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red and yellow)
- 1 cup snap peas
- 2 green onions, sliced
- For Garnish:
- Sesame seeds
- Fresh cilantro
Instructions
- In a bowl, combine gochujang, soy sauce, honey, sesame oil, and minced garlic to create the marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes.
- While the chicken is marinating, bring 4 cups of water to a boil in a pot. Add the rice noodles and cook according to package instructions (usually about 4-6 minutes) until tender. Drain and set aside.
- In a large skillet over medium-high heat, add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
- Add the shredded carrots, bell peppers, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
- In a large bowl, combine the cooked noodles with the chicken and vegetable mixture. Toss well to combine.
- Serve hot, garnished with sesame seeds and fresh cilantro.
Notes
- This dish can be made ahead of time; store the marinated chicken in the refrigerator for up to 24 hours before cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a vegetarian option, substitute chicken with tofu or tempeh and use vegetable broth instead of water for cooking noodles.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: main-dish
- Method: stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 grams
- Sodium: 900 milligrams
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 80 milligrams
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