Description
These Saucy Gochujang Noodles with Chicken are a vibrant and flavorful dish featuring tender ground chicken, tender noodles, fresh spinach, and a spicy-sweet gochujang-based sauce. Ready in just 30 minutes, this stir-fried skillet meal combines the heat of Korean chili paste with savory soy sauce, balanced by peanut butter and tomato paste for a rich, creamy texture. Perfect for a quick weeknight dinner with a delightful kick and plenty of fresh herb toppings.
Ingredients
Sauce Ingredients
- 3 tablespoons soy sauce
- 2-3 tablespoons gochujang sauce
- 2 tablespoons tomato paste
- 2 tablespoons peanut butter
- 2 tablespoons water
- 1-2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 clove minced garlic
- 1-2 cups broth or water for thinning the sauce
Chicken and Noodles
- 1 pound ground chicken (can substitute with ground pork)
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 2 packets ramen or stir fry noodles (no seasoning packets)
Vegetables and Toppings
- 1-2 cups fresh spinach
- 1/4 cup mixed fresh herbs (chives, scallions, cilantro, basil, or preferred herbs)
- Salt, to taste
- 1 tablespoon chili oil, for finishing
- 1 tablespoon sesame seeds, for finishing
Instructions
- Prepare the sauce: Whisk together the soy sauce, gochujang sauce, tomato paste, peanut butter, water, brown sugar, sesame oil, and minced garlic in a small bowl until combined into a thick sauce. Alternatively, shake all sauce ingredients in a jar. Set aside.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the ground chicken, seasoning generously with salt and freshly ground black pepper. Cook until the chicken is browned and fully cooked through, breaking it up as it cooks.
- Boil the noodles: Bring a pot of water to a boil and cook the ramen or stir fry noodles just until softened, about 2-3 minutes depending on the package instructions. Drain noodles and set aside.
- Combine and cook: Add the fresh spinach, cooked noodles, and prepared sauce to the skillet with the cooked chicken, keeping the heat at medium-high. Toss ingredients to combine well, cooking just until the spinach wilts and everything is heated through. Gradually add additional broth or water, a little at a time (usually about 1 1/2 cups total), to thin the sauce to your desired consistency.
- Serve and garnish: Divide the noodles and chicken between plates. Top each serving with fresh herbs, scallions, a drizzle of chili oil, and a sprinkle of sesame seeds. Adjust salt as needed and serve immediately for best flavor.
Notes
- You can substitute ground chicken with ground pork or turkey if preferred.
- Adjust the amount of gochujang based on your preferred spice level.
- Use vegetable broth instead of water to add extra flavor when thinning the sauce.
- Fresh herbs can be varied according to taste – basil, cilantro, scallions, or chives all work well.
- If you like a crunchier texture, consider adding sliced cucumbers or carrots as a topping.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat on stovetop or microwave with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
