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–+ servings

Buttery Gochujang Chicken Noodles

Spicy, rich, and deeply satisfying Korean glass noodles with crispy chicken and colorful vegetables, all tossed in a buttery gochujang sauce. Ready in 30 minutes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
no resting time required: 0 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 449kcal
Author: Anjali

INGREDIENTS

  • 200 gm glass noodles
  • 500 gm chicken breast cut into 1 inch bite-sized pieces
  • 1 stick unsalted butter 
  • 2 tablespoon  Gochujang paste
  • 1 tablespoon Korean chili powder (gochugaru)
  • 1 tablespoon Korean chili oil
  • 1 tablespoon sesame oil  for sauce
  • 2 tablespoon  dark soy sauce
  • 1 tablespoon  rice wine vinegar
  • 3 tablespoon water for sauce
  • 2 tablespoon  sesame oil (for cooking chicken)
  • 2 sticks unsalted butter for cooking the veggies
  • ½ cup edamame  shelled
  • 2 medium sized carrots cut into thin matchsticks
  • 1 medium sized bell pepper diced (i use both red and green)
  • ½ teaspoon salt

INSTRUCTIONS

  • Place 200 grams glass noodles (dangmyeon / sweet potato starch noodles) in a large bowl and cover completely with warm tap water. Let them soak until pliable and softened, then drain well and set aside.
  •  In a jar or bowl, combine 1 stick of unsalted butter (for sauce), 3 tablespoons gochujang paste, 1 tablespoons Korean chili powder (gochugaru), 1 tablespoons Korean chili oil, 1 tablespoons sesame oil, 2 tablespoons dark soy sauce, 1 tablespoons rice wine vinegar, and 3 tablespoons water (for sauce). Stir or shake well until everything is fully mixed and smooth. Set the sauce aside at room temperature.
  • Heat 1 tablespoons sesame oil (for cooking chicken) in a skillet over high heat until very hot. Add 500 grams chicken breast, cut into 1 inch bite-sized pieces in a single layer, giving the pieces space. Cook without stirring for 2 to 6 minutes until deeply golden and charred on the bottom, then toss and continue cooking until all sides are crispy and cooked through. Remove from heat and set aside.
  • In a separate large skillet or wok, melt 2 tablespoons unsalted butter over medium-high heat. Add 1 carrot, cut into thin matchsticks, 0.5 cups edamame (shelled), bell pepper thinly sliced. Stir fry until the vegetables are just slightly softened but still have some bite. Season with 0.5 teaspoons salt and toss to combine.5
  • Add the drained soaked noodles to the vegetable skillet, followed by the cooked chicken. Pour the jar sauce over everything and toss well over medium heat until all the noodles, chicken, and vegetables are evenly coated and glossy.
  • Divide into bowls and serve right away while the noodles are silky and the chicken is still crispy. Optionally top with a soft boiled egg, a drizzle of extra sesame oil, or a sprinkle of sesame seeds.

Video

Nutrition

Nutrition Facts
Buttery Gochujang Chicken Noodles
Amount Per Serving
Calories 449 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 80mg27%
Sodium 972mg42%
Potassium 682mg19%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 4g4%
Protein 29g58%
Vitamin A 6080IU122%
Vitamin C 43mg52%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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