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5 from 6 votes

Spicy Sesame Gochujang Noodles

These Korean-inspired spicy sesame gochujang noodles can be ready to go in 30 minutes and are easy to customize with your choice of noodles, veggies and protein.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Korean
Keyword: 30 minute, chicken
Servings: 4 to 6 servings
Author: Ali

Equipment

Ingredients

Noodle Stir-Fry Ingredients:

  • 8 ounces thin rice noodles
  • 2 tablespoons olive oil divided
  • 1 pound boneless skinless chicken breasts thinly sliced into bite-sized pieces
  • fine sea salt and freshly-ground black pepper
  • 8 ounces shiitake mushrooms thinly sliced
  • 4 scallions sliced into 1.5-inch pieces
  • 2 cloves garlic minced
  • 2 handfuls baby spinach
  • optional toppings: chopped fresh cilantro or Thai basil chopped peanuts, toasted sesame seeds, lime wedges

Sesame Gochujang Sauce Ingredients:

  • 1/2 cup water
  • 1/4 cup gochujang paste
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons maple syrup or honey
  • 2 teaspoons toasted sesame oil
  • juice of one lime (about 2 tablespoons)

Instructions

  • Prep the rice noodles. Soak the rice noodles according to package instructions until they are *just* under al dente (you still want them to have a bit of bite), then drain and set aside.
  • Mix the gochujang sauce. Meanwhile, as the noodles are soaking, whisk all of the sauce ingredients together in a measuring cup until evenly combined.
  • Cook the chicken. Season the chicken with salt and pepper. Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Add the sliced chicken and sauté for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate and set aside.
  • Cook the veggies. Add the remaining 1 tablespoon oil to the hot pan along with the mushrooms and white parts of the scallions. Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned. Add in the garlic sauté for 2 more minutes, stirring frequently.
  • Combine. Add the cooked noodles, chicken, sauce, spinach and the green parts of the scallions to the sauté pan. Gently toss the mixture until it is evenly combined and the spinach has wilted and the noodles are heated through. If the mixture seems dry at any point, add in some extra water (up to 1 cup) to help thin out the sauce. Taste and season with extra soy sauce, if needed.
  • Serve. Serve warm, garnished with an extra lime wedge and any other toppings that sound good. Enjoy!