Spicy Gochujang Chicken with Sesame Noodles
Shake up your dinner routine with this week's exciting recommendation! This dish delivers a perfect harmony of spicy, sweet, and savory Korean flavors with sticky gochujang chicken, nutty sesame noodles, and a refreshing quick-pickled cucumber salad. It's a vibrant and incredibly tasty meal that comes together in just 30 minutes, making it the perfect exciting dinner for Week 14.
Ingredienser
- Boneless, skinless chicken breast or thighs600 g
- Gochujang paste4 tbsp
- Soy sauce3 tbsp
- Honey or maple syrup2 tbsp
- Toasted sesame oil1 tbsp
- Garlic, minced3 cloves
- Fresh ginger, grated1 tbsp
- Noodles (e.g., ramen or udon)300 g
- Cucumber1 pc
- Rice vinegar4 tbsp
- Sugar1 tbsp
- Vegetable oil1 tbsp
- Toasted sesame seeds2 tbsp
- Spring onions, sliced2 pcs
Gör så här
First, make the quick-pickled cucumber. Slice the cucumber thinly and place it in a bowl. Add the rice vinegar, sugar, and a pinch of salt. Mix well and set aside to let the flavors meld.
In a separate small bowl, whisk together the gochujang paste, soy sauce, honey, 1/2 tbsp of the sesame oil, minced garlic, and grated ginger to create the sauce.
Cut the chicken into bite-sized pieces. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 7-8 minutes.
While the chicken is cooking, bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and toss with the remaining 1/2 tbsp of sesame oil.
Pour the prepared gochujang sauce over the cooked chicken in the skillet. Stir continuously for 1-2 minutes until the sauce thickens and coats the chicken evenly.
To serve, divide the sesame noodles among four bowls. Top with the sticky gochujang chicken, a portion of the pickled cucumber, and garnish with toasted sesame seeds and sliced spring onions.