Costco Chicken Korean Chili Noodles
Springy rice vermicelli tossed with juicy rotisserie chicken in a creamy, spicy Korean chili sauce made right in the bag.
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Servings: 4 servings
Ingredients
Noodles
- 8 oz Rice vermicelli
Chicken
- 1 whole Rotisserie chicken Costco rotisserie chicken
Creamy Korean Chili Sauce
- 1/4 cup Mayo Japanese mayo or regular mayo
- 4 tbsp Butter unsalted, melted
- 1 cup Green onions whites and greens separated
- 4 tbsp Soy Sauce
- 2 tbsp Sesame oil
- 2–4 tbsp Chili crisp to taste
- 2 tbsp Gochujang Korean chili paste
- 2–3 tbsp Brown sugar
- 1 tbsp Rice vinegar
Instructions
Soak the Vermicelli
- Bring a large pot of water to a full boil, then remove it from heat.
- Add the rice vermicelli, fully submerge, and soak for about 10 minutes until just tender.
Prepare the Chicken
- Remove the rotisserie chicken from the bag and strip off all the meat, discarding the skin.
- Shred the chicken into bite-size pieces and return it to the bag with the reserved juices.
Bloom the Green Onions
- Heat a skillet over medium-high heat and add the butter, sesame oil, and green onion whites.
- Stir and let everything warm and bloom for about 1 minute.
Add Noodles and Toss
- Add mayo, soy sauce, chili crisp, gochujang, brown sugar, rice vinegar, and green onion greens directly into the chicken bag.
- Drain the vermicelli well and add it to the bag.
- Toss and gently massage the bag until the noodles are fully coated and evenly mixed with the chicken and sauce.
- Top with extra chili crisp if desired and serve.
Notes
- Soaking vermicelli off heat prevents overcooking and keeps the texture springy.
- Mixing directly in the bag captures the rotisserie juices and intensifies flavor without extra dishes.
- Letting the noodles rest for a few minutes before serving helps the sauce fully absorb and cling.
- If you prefer stronger flavors and seasonings, multiply the portions of seasonings listed above to your preference, but try keep the same proportions for a balanced flavor.
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