March 12, 2023

Gochujang Chicken Noodle Bowls

Gochujang Chicken Noodle Bowls are one of our favorite chicken dinners. I start this dish by baking some spicy Gochujang chicken. Then, I serve it with Somen noodles, stir-fried carrots and spinach, fried eggs, and pickled radishes and cucumbers. We like these bowls for several reasons. First of all, I like that I can make the components of this dish ahead of time. Then, I just reheat everything right before dinner. Secondly, I like that this is a complete meal. No side dishes are needed. And, lastly, we all love the spicy gochujang chicken, the crisp veggies, the chewy noodles, and the rich eggs.

The Equipment I Used

A Sheet Pan- I use a large sheet pan to roast the chicken on. To make it easier to clean, I line it with aluminum foil.

The Ingredients Needed for Gochujang Chicken Noodle Bowls

Chicken- Use boneless, skinless chicken thighs. I always use Bell and Evans chicken, because I find it to be the most tender.
Gochujang- This is a Korean ingredient. You can find it in the Asian section of your market.
Soy Sauce- I like the Kikoman brand soy sauce.
Sesame Oil- You can find this either in the Asian section of your market or with the oils. Use a pure sesame oil, not one that’s mixed with other oils.
Noodles- I used Somen noodles, which are used in Korean cusine. You could also use soba noodles, or rice noodles.
Vegetables- To add color and flavor, I add pickled cucumbers and carrots and stir-fried carrots and spinach.

How I Made my Noodle Bowls

First, I marinated the chicken breasts in the gochujang mixture.
Then, I baked the chicken in the mariande.
While the chicken baked, I made the noodles, pickled vegetables, and stir fried vegetables.
Finally, I assembled everything in bowls.

If you like spicy chicken, you need to try these hearty and delicious Gochujang Chicken Noodle Bowls.

Gochujang Chicken Noodle Bowls

Gochujang marinated chicken thighs, carrots, spinach, pickled radishes and cucumbers all on top of Somen noodles.

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Prep Time 15

Cook Time 35

Marinating Time 2

Total Time 2 50

Course Main Course

Cuisine Korean

Servings

Calories 376 kcal

Ingredients

For the Gochujang Chicken:

6 boneless, skinless chicken thighs
⅓ cup Gochujang
¼ cup soy sauce
2 tbsp. pure sesame oil
2 tbsp. light brown sugar
1 tbsp. garlic, minced
1 tbsp. sesame seeds

For the Noodles:

1 pack Somen noodles

For the Pickled Vegetables:

1 cup each radishes and cucumbers, thinly sliced
½ tsp. kosher salt
2 tbsp. rice vinegar
2 tsp. sugar

For the Stir-Fried Vegetables:

2 carrots, julienned
1 tsp. olive oil
4 tsp. soy sauce
1 tsp. sugar
5 ounces baby spinach
1 tbsp. unsalted butter
1 tsp. sesame oil

For the Eggs:

4 eggs

Instructions

Begin by marinating the chicken: In a large bowl mix together the gochujang, soy sauce, sesame oil, brown sugar, garlic, and sesame seeds. Reserve two tablespoons of the marinade in a small bowl. Add the chicken to the big bowl of marinade and coat it all over with the marinade. Cover and refrigerate for two hours.
Preheat the oven to 375 degrees. Spread the chicken out on a foil lined sheet and bake it for 30 minutes. Then, brush the chicken with the reserved marinade and broil for a few minutes.
While the chicken cooks, prepare the noodles according to the package directions.
Next, prepare the radishes and cucumbers. Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
Stir fry the carrots in a small skillet with a teaspoon each of soy sauce and sugar, in a teaspoon of olive oil until crisp tender. Remove and keep warm.
Add the spinach to the pan along with the butter and cook until it's wilted. Add one teaspoon of sesame oil and a tablespoon of soy sauce.
Fry four eggs. Serve the eggs, chicken, and vegetables on top of the noodles.