Wok-Tossed Gochujang Noodles

Name: Wok-Tossed Gochujang Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: East Asian
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (small, thinly sliced); 2 clove garlic (minced); 1 cup carrot (sliced); 1 red bell pepper (thinly sliced); 3 cup bok choy (chopped); 14 ounce udon noodles; 0.5 cup gochujang; 0.25 cup soy sauce; 2 tablespoon brown sugar; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 0.5 cup chicken broth; 2 tablespoon fresh cilantro (chopped, for garnish); 1 teaspoon sesame seeds (for garnish)

A flavorful and quick one-pan meal featuring chewy noodles, tender chicken, and crisp vegetables tossed in a savory and slightly spicy gochujang sauce. Perfect for a busy weeknight.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: East Asian
Difficulty: Easy
Cost: $3.23/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (small, thinly sliced)
2 clove garlic (minced)
1 cup carrot (sliced)
1 red bell pepper (thinly sliced)
3 cup bok choy (chopped)
14 ounce udon noodles
0.5 cup gochujang
0.25 cup soy sauce
2 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
0.5 cup chicken broth
2 tablespoon fresh cilantro (chopped, for garnish)
1 teaspoon sesame seeds (for garnish)

Instructions

Cook udon noodles according to package directions until al dente. Drain and set aside.
While noodles cook, in a small bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and chicken broth. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add sliced yellow onion, carrots, and red bell pepper to the same skillet. Sauté for 3-5 minutes until vegetables begin to soften.
Stir in minced garlic and bok choy. Cook for 2-3 minutes more until bok choy is bright green and slightly wilted.
Return the cooked chicken and drained noodles to the skillet with the vegetables. Pour the prepared sauce over everything.
Toss well to coat all ingredients evenly with the sauce. Cook for 1-2 minutes until heated through and the sauce slightly thickens.
Serve immediately, garnished with chopped fresh cilantro and sesame seeds, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 590
Protein: 42.5 g
Carbohydrates: 81.3 g
Fat: 11.2 g
Fiber: 6.8 g
Sodium: 2050 mg
Saturated Fat: 2.1 g
Sugar: 19.5 g
Cholesterol: 78 mg