Ultimate Gochujang Noodles with Chicken Recipe

Sometimes I crave a dinner that hits that perfect sweet and spicy spot without requiring hours at the stove. That is exactly where this Gochujang Noodles with Chicken comes in to save the day, delivering bold flavors in a flash.

The combination of chewy ramen noodles and savory ground chicken creates the ultimate comfort bowl for busy evenings. It is amazing how quickly this comes together, making it a regular rotation whenever I need something satisfying and homemade.

What Makes This Gochujang Noodles with Chicken So Special

The sauce is an incredible mix of nutty peanut butter and spicy gochujang that coats every single noodle perfectly. You get a rich, creamy texture that feels restaurant-quality right in your own kitchen.

It is incredibly versatile, allowing you to swap in whatever veggies or protein you happen to have in the fridge. You can easily adjust the heat level to suit your family’s preference, making it a crowd-pleaser for everyone.

Best of all, this entire meal comes together in just about thirty minutes from start to finish. You get maximum flavor payoff for minimal effort, which is my favorite kind of cooking.

If you enjoyed this savory dish, you have to try my Quick White Chicken Bean Chili Recipe for another cozy meal, and the Ultimate Garlic Cauliflower Soup Recipe is perfect for lighter nights. Both recipes share that simple, comforting vibe that makes weeknight cooking a joy.

Everything You Need for Perfect Gochujang Noodles with Chicken

Here are the simple pantry staples you will need to get started:

• Ramen noodles: Use the standard dried noodle bricks and discard the seasoning packets.
• Ground chicken: Provides a lean protein base that cooks quickly and absorbs the sauce well.
• Gochujang sauce: The star ingredient that adds a unique sweet and spicy fermented flavor.
• Peanut butter: Creates a creamy texture and nutty flavor that balances the heat.
• Soy sauce: Adds the necessary saltiness and savory umami depth to the sauce.
• Tomato paste: Brings a hint of acidity and deepens the color of the dish.
• Brown sugar: Sweetens the sauce slightly to round out the savory and spicy notes.
• Sesame oil: Adds a distinct toasted aroma that is essential for this style of cooking.
• Garlic: Freshly minced garlic provides a punchy aromatic base.
• Chicken broth: Used to thin the sauce to your desired consistency; water works too.
• Fresh spinach: Adds color and nutrition, wilting down perfectly into the hot pasta.
• Toppings: Green onions, cilantro, sesame seeds, and chili oil finish the dish perfectly.

My Method for Gochujang Noodles with Chicken

Let’s get these noodles on the table!

1. Begin by preparing the sauce in a small mixing bowl or a jar with a tight lid. Whisk or shake together the soy sauce, gochujang, tomato paste, peanut butter, water, brown sugar, sesame oil, and minced garlic until the mixture is smooth and creamy. It might look a bit thick at this stage, but do not worry because we will thin it out later with broth.
2. Heat a large skillet or wok over medium-high heat and add the ground chicken. Break the meat apart with a wooden spoon as it cooks, seasoning it generously with salt and pepper until it is fully browned and no pink remains. While the chicken cooks, bring a pot of water to a boil and cook the ramen noodles for just a few minutes until they are soft, then drain and set them aside.
3. Once the chicken is cooked through, reduce the heat slightly and add the fresh spinach, the drained noodles, and your prepared sauce directly into the skillet. Toss everything together gently using tongs so that the noodles and chicken are evenly coated in the rich, red sauce. The heat from the pan will wilt the spinach quickly as you mix.
4. Pour in the chicken broth or water a little bit at a time while stirring to reach your desired sauciness. I usually add enough liquid to make the sauce glossy and loose, as the noodles will continue to absorb moisture. Serve immediately topped with fresh herbs, sesame seeds, and a drizzle of chili oil if you like extra heat.

My Gochujang Noodles with Chicken Secrets

If you want to control the spice level, start with less Gochujang Noodles with Chicken sauce and taste as you go. You can always add more heat at the end, but it is hard to take it away once mixed.

These noodles tend to soak up the sauce quickly as they sit, becoming sticky. I always keep a little extra warm broth or water nearby to loosen them up right before serving.

Don’t skip the fresh toppings because they really brighten up the rich, savory flavors of the dish. A generous sprinkle of cilantro and a squeeze of lime juice cuts through the richness beautifully.

How to Serve This Gochujang Noodles with Chicken

I love serving this Gochujang Noodles with Chicken immediately while it is piping hot and saucy. It pairs wonderfully with a side of smashed cucumber salad or some steamed edamame.

For a fuller spread, you could add some crispy spring rolls or potstickers on the side. The leftovers make a fantastic lunch the next day, though you might need a splash of water when reheating.

For more easy dinner inspiration, follow me on Pinterest.

Gochujang Noodles with Chicken Recipe

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• Author: Amelia Bryan
• Total Time: 37 min
• Yield: 4 servings
• Diet: Dairy-Free

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Description

A spicy and creamy noodle dish featuring ground chicken, ramen noodles, and a rich peanut-gochujang sauce. Ready in under 30 minutes.

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Ingredients

• 2 packs ramen noodles (noodles only)
• 1 lb ground chicken
• 3 tbsp soy sauce
• 2 tbsp peanut butter
• 2 tbsp tomato paste
• 2 tbsp gochujang sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 2 tbsp water (for sauce base)
• 1.5 cups chicken broth (for thinning)
• 2 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• Green onions (for garnish)
• Sesame seeds (for garnish)
• Chili oil (optional)

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Instructions

1. In a small bowl, whisk together the soy sauce, gochujang sauce, tomato paste, peanut butter, 2 tablespoons of water, brown sugar, sesame oil, and minced garlic until smooth and combined.
2. Heat a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Season with the salt and pepper.
3. While the chicken cooks, boil the ramen noodles in a separate pot according to package directions until just soft. Drain well.
4. Add the cooked noodles, fresh spinach, and the prepared sauce mixture to the skillet with the chicken. Toss everything together over medium heat until the spinach wilts.
5. Gradually pour in the chicken broth, stirring constantly, until the sauce reaches your desired consistency and coats the noodles efficiently.
6. Remove from heat and serve immediately, garnished with chopped green onions, sesame seeds, and a drizzle of chili oil if desired.

Notes

If using gochujang paste instead of sauce, you may want to use slightly less as it is more concentrated and spicy. Adjust the sweetness with a little more brown sugar if needed.

• Prep Time: 12 min
• Resting Time:
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Korean-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 8g
• Sodium: 1100mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg

Keywords: Gochujang Noodles with Chicken, spicy chicken noodles, peanut butter ramen, easy korean noodles, weeknight dinner