Saucy Gochujang Noodles with Chicken
Ingredients
- 3 tablespoons 3 tablespoons soy sauce
- 23 gochujang sauce – tablespoons (like this one (affiliate link))
- 2 tablespoons 2 tablespoons tomato paste
- 2 tablespoons 2 tablespoons peanut butter
- 2 tablespoons 2 tablespoons water
- 12 brown sugar – tablespoons
- 1 tablespoon 1 tablespoon sesame oil
- 1 garlic clove minced
- 12 brothwater 1–2 cups broth or water for thinning the sauce
- 1 1 ground chicken (could also use pork)
- 1/2 teaspoon 1/2 teaspoon salt
- black pepper freshly ground
- 2 ramen or stir fry noodles packets (just the noodles)
- 12 12 fresh spinach –
- 1/4 1/4 chivesscallionscilantrobasilherbs , , , , or whatever you like for topping
- salt to taste
- 1 tablespoon 1 tablespoon chili oil for finishing
- 1 tablespoon 1 tablespoon sesame seeds for finishing
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Instructions
- Whisk the sauce ingredients (except the extra broth) in a small bowl or shake together in a jar. It should form a thick sauce.
- Cook the chicken in a large skillet over medium high heat. Season generously with salt and pepper.
- Boil the noodles for just a few minutes to soften. Drain and set aside.
- When the chicken is done, add spinach, cooked noodles, and sauce to the pan, keeping it over medium high heat. Toss to combine; heat until the spinach is wilted. Add extra water or broth to thin the sauce, a little at a time, to get the sauciness that you like (I usually add about 1 1/2 cups total).
- Serve topped with fresh herbs, scallions, chili oil, sesame seeds, and whatever else you like.
Source
Original recipe: View Original