Gochujang Chicken Noodle Bowls
Gochujang marinated chicken thighs, carrots, spinach, pickled radishes and cucumbers all on top of Somen noodles.
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.
Nutrition
Calories: 376kcal
Tried this recipe?Let us know how it was!