Korean Spicy Chicken Noodles
Chewy noodles tossed in spicy-sweet gochujang sauce with tender chicken pieces, garnished with scallions and sesame seeds.
Ingredients
- 1 lb fresh ramen noodles
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 3 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 4 scallions chopped
- 2 tbsp sesame seeds
- 3 cloves garlic minced
Instructions
- Cook fresh ramen noodles according to package directions until just tender. Drain well and rinse with cold water to stop cooking. Set aside.
- In a small bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, and minced garlic until smooth. Add 2 tablespoons water if needed to thin.
- Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6-8 minutes until golden brown and cooked through.
- Pour the gochujang sauce over the cooked chicken and stir to coat. Cook for 2-3 minutes until sauce becomes glossy and slightly caramelized.
- Add the cooked noodles to the skillet and toss everything together until noodles are evenly coated with sauce. Cook for 1-2 minutes to heat through.
- Transfer to serving bowls and garnish with chopped scallions and sesame seeds. Serve immediately while hot with chopsticks.
Notes
Don't overcook the noodles - they should be slightly chewy for authentic texture. Adjust gochujang amount based on your heat tolerance - start with less if sensitive to spice. Fresh ramen noodles work best, but dried udon or even spaghetti can substitute. The sauce should be glossy and coat the noodles - add a splash of pasta water if needed.