Korean Chili Chicken Noodles
Spicy-sweet Korean chili chicken tossed with glass noodles, cabbage, and spinach, finished with sesame oil and scallions.
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Servings: 2 servings
Ingredients
Chicken
- 1 lb Boneless chicken thighs thinly sliced
- Neutral Oil for cooking
Glass Noodles
- 8 oz Korean Glass Noodles dangmyeon or sweet potato noodles
- 2 cups Water
Vegetables & Aromatics
- 2 cups Green cabbage thinly sliced
- 1/2 medium Yellow onion thinly sliced
- 2 cups Spinach packed
- 3 Scallion whites sliced
- Scallion greens sliced, for finishing
Sauce
- 2 tbsp Gochujang
- 2 tbsp Soy Sauce
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 2 cloves Garlic finely grated
To Finish
- 1 tsp Sesame oil toasted
- Korean chili flakes gochugaru, optional, to taste
Instructions
Prepare the Noodles
- Soak the glass noodles in warm water using the hottest setting from the tap.
Sear the Chicken
- Heat a large skillet over high heat with a thin layer of neutral oil.
- Add the chicken and cook until browned and lightly caramelized.
Build the Vegetable Base
- Add the onion and scallion whites to the pan.
- Cook until softened and fragrant.
- Add the cabbage and cook until just tender but not mushy.
Add the Sauce
- Add the gochujang, soy sauce, brown sugar, rice vinegar, and grated garlic to the pan.
- Stir to coat the chicken and vegetables evenly.
Add the Noodles
- Drain the soaked glass noodles and add them directly to the pan along with the water.
- Cook thoroughly, tossing aggressively until the noodles are evenly coated and glossy.
Finish and Serve
- Add the spinach and toss just until wilted, about 10–20 seconds.
- Drizzle with toasted sesame oil and toss to coat.
- Finish with scallion greens and optional Korean chili flakes and serve immediately.
Notes
- Brown sugar rounds out the heat without adding excessive sweetness.
- Add sesame oil off heat to preserve aroma.
- Gochugaru works best as a finishing spice rather than cooked into the sauce.