Spicy Gochujang Chicken Noodle Bake

Name: Spicy Gochujang Chicken Noodle Bake
Total time: 2 h
Yield: 6
Ingredients: 1 tbsp finely minced ginger; 4 cloves garlic, minced; 60 ml rice vinegar; 30 ml light soy sauce; 1 tsp kosher salt; 15 ml brown sugar; 60 ml ketchup; 5 ml sesame oil; 30 ml gochujang (Korean chili paste), or to taste; 6 boneless, skinless chicken thighs; 200 g rice vermicelli; 2 tsp sesame oil, for greasing; 100 g mushrooms, sliced; 1 bell pepper, thinly sliced; 4 green onions, thinly sliced; 120 ml chicken broth; 5 ml sesame oil; sesame seeds, for garnish

A delicious and spicy chicken noodle bake featuring a flavorful gochujang marinade and tender rice vermicelli. This mouthwatering dish is a delightful fusion of Korean and Western flavors.

2 hr

easy

461kcal

calories

21g

carbohydrates

26g

fat

fiber

38g

protein

1277mg

sodium

sugar

Dinner Entree Asian

Ingredients

1 tbsp finely minced ginger

4 cloves garlic, minced

60 ml rice vinegar

30 ml light soy sauce

1 tsp kosher salt

15 ml brown sugar

60 ml ketchup

5 ml sesame oil

30 ml gochujang (Korean chili paste), or to taste

6 boneless, skinless chicken thighs

200 g rice vermicelli

2 tsp sesame oil, for greasing

100 g mushrooms, sliced

1 bell pepper, thinly sliced

4 green onions, thinly sliced

120 ml chicken broth

5 ml sesame oil

sesame seeds, for garnish

Directions

Step 1

In a mixing bowl, combine ginger, garlic, rice vinegar, soy sauce, salt, brown sugar, ketchup, 5 ml sesame oil, and gochujang.

Step 2

Add the chicken thighs to the marinade and coat them thoroughly. Cover and refrigerate for at least 1 hour, up to 8 hours.

Step 3

Preheat the oven to 220°C. Grease a 23x33 cm casserole dish with 10 ml sesame oil.

Step 4

Spread the rice vermicelli evenly in the dish, separating the noodles to cover the bottom. Sprinkle mushrooms, bell pepper, and half of the green onions over the noodles. Place the marinated chicken thighs on top, smooth side up. Pour any excess marinade over the chicken.

Step 5

Rinse the marinade bowl with chicken broth and pour it into the dish without rinsing off the marinade from the chicken. Sprinkle with a few tablespoons of green onions.

Step 6

Bake for 30-35 minutes or until the chicken is cooked through. The internal temperature should reach 74°C. Remove the chicken, then toss the noodles and veggies in the pan. Add the remaining 60 ml rice vinegar and 30 ml sesame oil, and toss to combine. Adjust seasoning to taste.

Step 7

Serve the chicken over the noodles, sprinkle with sesame seeds and remaining green onions.