Korean Chili Chicken Noodles
Whip up a mouthwatering feast in just 15 minutes with our Korean Chili Chicken Noodles! This vibrant dish features tender chicken, slippy noodles, and a fiery chili sauce that will ignite your taste buds. Grab a skillet and get ready to savor a flavor-packed meal that's as quick as it is satisfying!
Prep
0
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- cabbage
- garlic
- green onion
- onions
- spinach (240 ml)
- water (480 ml)
🥩Meat & Seafood(1)
- chicken (454 g)
🫙Pantry Staples(4)
- brown sugar (15 ml)
- glass noodles (240 ml)
- rice vinegar (15 ml)
- sesame oil (15 ml)
🍯Sauces & Condiments(1)
- soy sauce (30 ml)
📦Other(1)
- chili paste (15 ml)
👨🍳 Instructions
- 1
Sear your chicken and add in onions and cabbage.
- 2
Then stir in green onion, garlic, brown sugar, rice vinegar, soy sauce, and chili paste.
- 3
Add your glass noodles and water, cook halfway, then fold in spinach, green onions, and sesame oil.
💡 Pro Tips
- ✓Soak glass noodles (sweet potato starch noodles) in warm water for 15-20 minutes before adding to the pan - they'll absorb liquid evenly and won't clump or break during stir-frying.technique15-20 minutes
- ✓Heat your pan to 400-450°F before searing chicken to create the Maillard reaction, which develops complex savory flavors that complement the fermented notes in Korean chili paste.technique400-450°F
- ✓Add spinach during the last 30-45 seconds of cooking to preserve its bright color and prevent overcooking - spinach loses 90% of its volume when wilted but retains nutrients with minimal heat exposure.timing30-45 seconds
- ✓Use a 3:1 ratio of soy sauce to rice vinegar to balance umami depth with acidity, which cuts through the richness of sesame oil and enhances the heat from gochujang.ingredient3:1 ratio
- ✓Add sesame oil off-heat as a finishing oil rather than cooking with it - sesame oil's smoke point is only 350°F and high heat destroys its nutty aromatics.technique350°F smoke point
Share this recipe
Prep
0
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Korean Chili Chicken Noodles
Whip up a mouthwatering feast in just 15 minutes with our Korean Chili Chicken Noodles! This vibrant dish features tender chicken, slippy noodles, and a fiery chili sauce that will ignite your taste buds. Grab a skillet and get ready to savor a flavor-packed meal that's as quick as it is satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- cabbage
- garlic
- green onion
- onions
- spinach (240 ml)
- water (480 ml)
🥩Meat & Seafood(1)
- chicken (454 g)
🫙Pantry Staples(4)
- brown sugar (15 ml)
- glass noodles (240 ml)
- rice vinegar (15 ml)
- sesame oil (15 ml)
🍯Sauces & Condiments(1)
- soy sauce (30 ml)
📦Other(1)
- chili paste (15 ml)
👨🍳 Instructions
- 1
Sear your chicken and add in onions and cabbage.
- 2
Then stir in green onion, garlic, brown sugar, rice vinegar, soy sauce, and chili paste.
- 3
Add your glass noodles and water, cook halfway, then fold in spinach, green onions, and sesame oil.
💡 Pro Tips
- ✓Soak glass noodles (sweet potato starch noodles) in warm water for 15-20 minutes before adding to the pan - they'll absorb liquid evenly and won't clump or break during stir-frying.technique15-20 minutes
- ✓Heat your pan to 400-450°F before searing chicken to create the Maillard reaction, which develops complex savory flavors that complement the fermented notes in Korean chili paste.technique400-450°F
- ✓Add spinach during the last 30-45 seconds of cooking to preserve its bright color and prevent overcooking - spinach loses 90% of its volume when wilted but retains nutrients with minimal heat exposure.timing30-45 seconds
- ✓Use a 3:1 ratio of soy sauce to rice vinegar to balance umami depth with acidity, which cuts through the richness of sesame oil and enhances the heat from gochujang.ingredient3:1 ratio
- ✓Add sesame oil off-heat as a finishing oil rather than cooking with it - sesame oil's smoke point is only 350°F and high heat destroys its nutty aromatics.technique350°F smoke point