Saucy Gochujang Noodles with Chicken Recipe
If you crave comforting noodles, juicy chicken, and a bold, craveable sauce, Saucy Gochujang Noodles with Chicken is about to become your new obsession. This dish is all about slurp-worthy noodles bathed in a fiery, tangy, slightly sweet gochujang sauce, tossed with tender chicken and a rainbow of crunchy veggies. Every bite is a flavor explosion that comes together in no time, making it perfect for busy weeknights or whenever you want seriously satisfying food without much fuss.
Ingredients You’ll Need
This recipe is all about pairing a handful of simple ingredients to create something unforgettable. Each component brings its own flair to Saucy Gochujang Noodles with Chicken, building layers of taste, color, and texture you’ll love.
- Rice noodles or udon noodles (8 ounces): Choose your favorite for chewy, slurpable results that really soak up the sauce.
- Chicken breasts, thinly sliced (1 pound): Quick-cooking and lean, chicken is the protein anchor of our noodle bowl.
- Vegetable oil (2 tablespoons): Neutral in flavor, perfect for stir-frying everything to golden perfection.
- Red bell pepper, thinly sliced (1): Adds crunch and a vibrant pop of color.
- Shredded carrots (1 cup): Bring sweetness, color, and texture.
- Green onions, sliced (3): Give a fresh and mild oniony zing to round out the flavors.
- Garlic, minced (3 cloves): Essential for deep, savory notes that make this dish sing.
- Fresh ginger, minced (1 tablespoon): Lends a sharp, aromatic punch that brightens everything up.
- Gochujang (3 tablespoons): The heart and soul of the sauce; spicy, sweet, umami-packed Korean chili paste.
- Soy sauce or tamari (2 tablespoons): For savory depth and a touch of saltiness.
- Rice vinegar (1 tablespoon): Adds tartness and balances the heat.
- Honey or brown sugar (1 tablespoon): Rounds out the sauce with a little sweetness.
- Sesame oil (1 tablespoon): Adds a nutty finish and intoxicating aroma.
- Water (1/4 cup): Helps loosen the sauce to coat every noodle perfectly.
- Sesame seeds and fresh cilantro (for garnish): For crunch and a pop of freshness.
- Lime wedges (optional): A final squeeze for brightness and zing, totally optional but so tasty.
How to Make Saucy Gochujang Noodles with Chicken
Step 1: Cook Your Noodles
Start by cooking your rice noodles or udon noodles according to the package instructions. Aim for just tender, not mushy—you want them to hold up to tossing in all that glorious sauce. Once cooked, drain them, rinse under cool water if needed to stop the cooking, and set aside. This simple step sets you up for perfect noodles every time.
Step 2: Whisk Up the Gochujang Sauce
In a small bowl, combine the gochujang, soy sauce or tamari, rice vinegar, honey (or brown sugar), sesame oil, and water. Whisk vigorously until the mixture is smooth, shiny, and all those flavors have mingled. This sauce is the magic ingredient that transforms everyday noodles into Saucy Gochujang Noodles with Chicken—don’t be afraid to taste and adjust if you like a little more heat or sweetness!
Step 3: Sear the Chicken
Heat the vegetable oil in a large skillet or wok set over medium-high. Add the thinly sliced chicken and stir-fry for 4 to 5 minutes, letting the pieces get golden and cooked through. Don’t overcrowd the pan—space gives you those irresistible browned bits. Once the chicken is cooked, push it to the side of your skillet to make room for the veggies.
Step 4: Stir-Fry the Veggies
Add your bell pepper and carrots right into the hot pan. Let them sizzle and soften for about 3 to 4 minutes, just enough to become crisp-tender. Next, toss in the green onions, minced garlic, and fresh ginger. Stir everything together for another 1 or 2 minutes, until you can smell those incredible aromatics.
Step 5: Bring It All Together
Now the fun part! Add your cooked noodles right into the pan, then pour on the gochujang sauce you made earlier. Use tongs or two big forks to toss everything together so the sauce coats every strand and the chicken and veggies are evenly mixed. Let it heat through for another minute, making sure everything is glossy, saucy, and absolutely irresistible. Serve up your Saucy Gochujang Noodles with Chicken immediately for the best flavor and texture.
How to Serve Saucy Gochujang Noodles with Chicken
Garnishes
The finishing touches really take your Saucy Gochujang Noodles with Chicken over the top. Sprinkle generously with sesame seeds and chopped fresh cilantro for a burst of flavor and crunch. If you like a citrusy zing, squeeze a wedge of lime over your bowl just before digging in—it brightens every bite.
Side Dishes
Saucy Gochujang Noodles with Chicken are pretty hearty, but they play well with simple sides like a crisp cucumber salad, steamed edamame, or even pickled daikon. If you’re looking to round out the meal, serve with hot soup like miso or a chilled Asian slaw for extra crunch.
Creative Ways to Present
If you want to impress, try serving these noodles in shallow bowls with a fan of sliced chicken on top and a gorgeous tangle of veggies. Finish with extra cilantro or even some roasted peanuts or cashews for more crunch. For a casual gathering, set everything out family-style and let everyone build their own custom bowl of Saucy Gochujang Noodles with Chicken.
Make Ahead and Storage
Storing Leftovers
Leftover Saucy Gochujang Noodles with Chicken will keep fabulously in an airtight container in your refrigerator for 2 to 3 days. The flavors deepen, and the noodles soak up even more saucy goodness. When storing, make sure to let the dish cool a bit before sealing up to keep everything fresh and vibrant.
Freezing
For longer storage, you can freeze Saucy Gochujang Noodles with Chicken, though the noodles may soften after thawing. Portion individual servings into freezer-safe containers, and freeze for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply pop leftovers in the microwave or toss them in a hot skillet with a splash of water if needed to loosen the sauce. Stir gently until everything is hot and steamy. A quick spritz of lime or a fresh sprinkle of cilantro brings back those just-made flavors.
FAQs
Can I make Saucy Gochujang Noodles with Chicken gluten-free?
Yes! Use gluten-free rice noodles and opt for tamari instead of soy sauce. Double-check that your gochujang is gluten-free as well, since some brands use wheat.
What if I don’t have gochujang?
Gochujang is unique, but if you can’t find it, try substituting with a mix of sriracha and miso paste for a similar spicy, umami kick. It won’t be identical but will still be extremely tasty!
Can I use a different protein?
Absolutely! Try swapping in thinly sliced beef, pork, shrimp, or even tofu for a vegetarian version. The same saucy method works with almost any protein you love.
How do I adjust the heat level?
Control the spice by adding more or less gochujang to taste. Start with less if you prefer mild noodles, and add more if you’re a fan of bold, spicy flavors. A drizzle of chili oil can bring extra heat at the table.
Can I prep the vegetables and sauce in advance?
Definitely! Slice all your veggies and mix the sauce up to 2 days ahead. Store them in separate containers in the fridge for a speedy, stress-free dinner when you’re ready to cook.
Final Thoughts
If you’re searching for a fast, flavor-packed dinner that everyone will love, Saucy Gochujang Noodles with Chicken is the recipe to try. Each bite is cozy, saucy, and impossible to resist—so don’t be surprised if it quickly becomes your most-requested noodle bowl. Gather your ingredients and give it a go; you won’t regret it!
Print
Saucy Gochujang Noodles with Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and spicy twist on classic noodles with this Saucy Gochujang Noodles with Chicken recipe. Tender chicken, crisp vegetables, and chewy noodles are coated in a delicious Korean-inspired gochujang sauce for a satisfying meal.
Ingredients
Rice Noodles:
- 8 ounces rice noodles or udon noodles
Chicken:
- 1 pound boneless skinless chicken breasts, thinly sliced
Vegetables:
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1/4 cup water
Garnish:
- sesame seeds and chopped fresh cilantro
- lime wedges for serving (optional)
Instructions
- Cook the noodles: Prepare the noodles according to package instructions, drain, and set aside.
- Prepare the sauce: In a bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, and water until smooth.
- Cook the chicken: Heat oil in a skillet, cook chicken until browned. Add bell pepper, carrots, green onions, garlic, and ginger; stir-fry until fragrant.
- Combine ingredients: Add cooked noodles and sauce to the skillet. Toss everything together until well coated and heated through.
- Serve: Garnish with sesame seeds, cilantro, and lime wedges. Enjoy!
Notes
- Adjust the spice level by adding more or less gochujang.
- For extra crunch, top with chopped roasted peanuts or cashews.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
