Homemade Spicy Sesame Gochujang Noodles
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Homemade Spicy Sesame Gochujang Noodles is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces thin rice noodles
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, thinly sliced into bite-sized pieces
- fine sea salt and freshly-ground black pepper
- 8 ounces shiitake mushrooms, thinly sliced
- 4 scallions, sliced into 1.5-inch pieces
- 2 cloves garlic, minced
- 2 handfuls baby spinach
- optional toppings: chopped fresh cilantro or Thai basil, chopped peanuts, toasted sesame seeds, lime wedges
- 1/2 cup water
- 1/4 cup gochujang paste
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons maple syrup or honey
- 2 teaspoons toasted sesame oil
- juice of one lime (about 2 tablespoons)
Method
Prep the rice noodles. Soak the rice noodles according to package instructions until they are *just* under al dente (you still want them to have a bit of bite), then pour off and keep nearby.
Stir the gochujang sauce. While that cooks, as the noodles are soaking, whisk all of the sauce ingredients together in a measuring cup until evenly combined.
Leave the chicken. Salt the chicken with salt and pepper. Warm 1 tablespoon oil in a large sauté pan or wok over medium-a hot burner. Tip in the sliced chicken and sauté for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Move the chicken to a clean plate and keep nearby.
Leave the veggies. Tip in the remaining 1 tablespoon oil to the hot pan along with the mushrooms and white parts of the scallions. Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned. Tip in in the garlic sauté for 2 more minutes, stirring frequently.
Mix Tip in the cooked noodles, chicken, sauce, spinach and the green parts of the scallions to the sauté pan. Gently toss the mixture until it is evenly combined and the spinach has wilted and the noodles are heated through. If the mixture seems dry at any point, add in some extra water (up to 1 cup) to help thin out the sauce. Taste and season with extra soy sauce, if needed.
Plate Plate warm, garnished with an extra lime wedge and any other toppings that sound good. Enjoy!
