Can’t Stop. Won’t Stop. Noodlin’, Baby.
I made a gochujang chicken stir fry this week and loved the sauce so much I had to make noodles. So we’re returning to the instant noodles well, but this time without any specialty noodle needs.
Any wheat noodles will do the trick, no sauce or seasoning packets required. The sauce from the gochujang ground chicken does all the heavy lifting.
Combined with a bit of the reserved water from cooking the noodles, it forms a silky smooth and flavorful sauce for everything.
I used Trader Joe’s Cruciferous Crunch Collection for the veggies, but coleslaw or just about any veggie you can think of will work in its place. A few examples:
Serve with some quick pickled cucumbers/carrots or kimchi, toasted sesame seeds, and sliced green onion. Party on.
Gochujang Chicken Noodles
Stir fried ground chicken and veggies with instant noodles and a spicy gochujang sauce.
Ingredients
- 10 oz bag (about 5 cups) Coleslaw Mix or Cruciferous Crunch Collection*
- 1 Tablespoon Olive Oil
- 16 oz Ground Chicken Breast
- 3 Tablespoons Gochujang
- 3 Tablespoons Hoisin Sauce
- 3 Tablespoons Coconut Aminos
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Toasted Sesame Oil
- 4 Frozen Crushed Garlic Cubes, or 4 cloves fresh
- 8 oz Wheat Noodles**, I used 3 packs of instant noodles (no sauce or seasoning packets)
- ½ to 1 cup Reserved Cooking Water
Instructions
- Bring a large pot of water to a boil for the noodles.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the veggies and season with a generous pinch of kosher salt and black pepper. Cook for 6-8 minutes, stirring every couple of minutes, until the veggies are tender and browning in spots. Transfer to a bowl and set aside.
- Add the ground chicken to the same pan. Cook on one side for 3-4 minutes until golden brown before breaking apart and fully cooking.
- While the chicken cooks, mix the gochujang, hoisin, vinegar, coconut aminos, toasted sesame oil, and garlic together.
- Add the sauce to the cooked chicken and stir everything together. Cook until the sauce coats the chicken and the garlic is fragrant, about a minute. Reduce the heat to low and start cooking the noodles.
- Cook the noodles for 4 minutes (or to al dente according to the instructions on the noodles you use). Reserve about a cup of the water before draining the rest.
- Toss the chicken, veggies, and cooked noodles together, using the reserved water as needed to bring everything together. (I used about 1/2 cup.)
- Serve with pickled cucumbers or kimchi, toasted sesame seeds, and sliced green onion, if desired.
Notes
*I used Trader Joe’s Cruciferous Crunch Collection, which is a blend of shaved/chopped red and green cabbage, kale, broccoli, and brussels sprouts. Any shredded cabbage, coleslaw mix, or cruciferous veggie will work well.
**I used three packets (no sauce) of Trader Joe’s squiggly knife cut style noodles. Substitute for any instant noodle that’s made with wheat. You can even use wheat pasta like tagliatelle or pappardelle. Just be sure to account for the longer cook time.
Nutrition
Serving: 295g (about 10.5 oz), Calories: 495kcal, Carbohydrates: 61g, Protein: 38g, Fat: 12g, Fiber: 5g
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