Saucy Gochujang Noodles with Chicken
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(99)
Ingredients
4-6 servings
- 3 tablespoons soy sauce
- 2–3 tablespoons gochujang sauce (like this one)
- 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
- 1 pound ground chicken (could also use pork)
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 packets ramen or stir fry noodles (just the noodles)
- 1–2 cups fresh spinach
- 1/4 cup chives, scallions, cilantro, basil, or whatever herbs you like for topping
- Salt to taste
- 1 tablespoon chili oil for finishing
- 1 tablespoon sesame seeds for finishing
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Preparation
Step 1
Whisk the sauce ingredients (except the extra broth) in a small bowl or shake together in a jar. It should form a thick sauce.
Step 2
Cook the chicken in a large skillet over medium high heat. Season generously with salt and pepper.
Step 3
Boil the noodles for just a few minutes to soften. Drain and set aside.
Step 4
When the chicken is done, add spinach, cooked noodles, and sauce to the pan, keeping it over medium high heat. Toss to combine; heat until the spinach is wilted. Add extra water or broth to thin the sauce, a little at a time, to get the sauciness that you like (I usually add about 1 1/2 cups total).
Step 5
Serve topped with fresh herbs, scallions, chili oil, sesame seeds, and whatever else you like.
Step 6
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Chef's notes
The type of gochujang used will determine how spicy the noodles are. I've used both the Bibigo brand and P.F. Chang’s brand. With the P.F. Chang’s gochujang sauce, I felt like it was mild enough to serve to my kids. If you want to be sure, you can reduce the overall amount of gochujang and then just add a bit of extra heat with chili oil or the gochujang sauce for the spicy lovers right before serving.
