Description
This Spicy Korean Chicken Noodle Stir Fry is a vibrant and satisfying dish that combines tender chicken, spicy gochujang, and fresh vegetables. It’s perfect for busy weeknights and packed with flavor!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon black pepper
- 8 oz (225g) fresh or dried noodles (such as udon, soba, or rice noodles)
- 2 tablespoons vegetable oil (for stir-frying)
- 1 bell pepper, sliced (red or yellow for color)
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 cup snap peas or snow peas
- 4 green onions, sliced (white and green parts separated)
- 1 tablespoon sesame seeds (for garnish)
- Fresh cilantro or parsley (for garnish, optional)
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (or more for extra spice)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
Instructions
- In a medium bowl, combine the sliced chicken with soy sauce, gochujang, sesame oil, rice vinegar, honey, garlic, ginger, and black pepper. Let it marinate for at least 10 minutes while you prepare the other ingredients.
- If using dried noodles, bring a pot of water to a boil and cook according to package instructions. For fresh noodles, simply soak them in hot water for about 3-5 minutes until softened. Drain and set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat for about 1-2 minutes. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally.
- Once the chicken is cooked, add the sliced bell pepper, broccoli florets, julienned carrot, and snap peas to the skillet. Stir-fry for an additional 4-5 minutes.
- In a small bowl, whisk together soy sauce, gochujang, oyster sauce (if using), cornstarch slurry, and sesame oil. Pour this sauce over the chicken and vegetables in the skillet.
- Finally, add the cooked noodles to the skillet. Toss everything together for another 2-3 minutes, allowing the noodles to absorb the flavors of the sauce.
- Once everything is well combined, remove the pan from the heat. Garnish with sliced green onions, sesame seeds, and fresh cilantro or parsley if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For the best flavor, let the chicken marinate longer than 10 minutes if you have the time—30 minutes to an hour will deepen the flavors significantly. Adjust the gochujang to your heat preference, but keep the overall sauce balance in mind.