Gochujang Chicken Noodle Bowl Recipe (Korean Spicy Lunch) 🌶️🍜

Gochujang Chicken Noodle Bowl is a vibrant and flavorful dish that combines tender chicken, chewy noodles, and a rich spicy sauce made from gochujang, a Korean red chili paste. This bowl is not only delicious but also offers a satisfying balance of spice, sweetness, and umami, making it a perfect ch

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 320 kcal

Ingredients

1 pound boneless chicken thighs cut into bite-sized pieces
2 tablespoons gochujang Korean chili paste
1 tablespoon soy sauce low-sodium recommended
1 tablespoon honey for sweetness
1 tablespoon rice vinegar adds acidity
3 cloves garlic minced
2 tablespoons sesame oil for cooking
4 ounces dry rice noodles or any preferred noodles
1 cup mixed vegetables such as bell peppers, carrots, and snap peas
2 green onions sliced for garnish
salt and pepper to taste

Instructions

In a large mixing bowl, combine the gochujang, soy sauce, honey, rice vinegar, minced garlic, and a pinch of salt and pepper to create a marinade. Add the chicken pieces and toss to coat thoroughly. Let it marinate for at least 10 minutes while you prep the other ingredients.
Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the marinated chicken along with the marinade. Cook for about 8-10 minutes, stirring occasionally, until the chicken is fully cooked and caramelized.
Add the mixed vegetables to the skillet and stir-fry for an additional 3-5 minutes until they are tender-crisp. Adjust seasoning with salt and pepper if necessary.
To serve, place a portion of the cooked rice noodles in a bowl, top with the chicken and vegetable mixture, and sprinkle with sliced green onions for garnish. Drizzle with extra sesame oil if desired.

Notes

Tip 1: For added crunch, include toasted sesame seeds on top before serving.
Tip 2: This dish can be made ahead and stored in the refrigerator for up to 3 days.
Variation: Substitute chicken with tofu for a vegetarian version.