If creamy, spicy, takeout-style noodles are calling your name, then say “hello” to my 20 Minute Saucy Gochujang Chicken Noodles. These tender noodles are packed with flavor and protein, thanks to the tender ground chicken, medley of fresh herbs, and the creamy Gochujang sauce. Plus, this dish comes together in a matter of minutes, which means that it’s perfect for the days where you need to get a healthy, delicious dinner on the table quickly.
Friends, if you love a quick and easy dinner recipe that also has a kick to it, then you’re going to love this recipe. Recently, my latest food obsession has been Gochujang — the Korean chili paste that is slightly sweet, not too spicy, and all-around delicious. I recently discovered it through Trader Joe’s (I know, I know, it’s not the most traditional Gochujang available) and quickly fell in-love with it. Personally, I like a little bit of spice, however my tolerance for spice isn’t as high as some people’s is, so if a dish is too spicy, I’m not going to like it… and, I’m probably going to be mad. LOL. But Gochujang truly hits the sweet spot for me, when it comes to spice. It’s not too spicy, and adds more flavor to this dish than anything else, making this the perfect spicy-ish noodle dish that the whole family will enjoy!
And if you’re looking for a recipe that comes together quickly, this one is definitely it. These noodles are so easy to throw together, and are made from tender ground chicken that is browned to perfection and tossed with hearty ramen noodles and the creamy Gochujang sauce. That’s it! And if you don’t have chicken readily available, you can easily swap out the ground chicken for ground beef or crumbled tofu. Both work just as well and add a boost of protein to this simple noodle recipe!
And for the noodles themselves, they couldn’t be easier — I just use packaged ramen! Just be sure to discard the seasoning packets, as they won’t be needed in this recipe. Don’t want to use ramen noodles or want to keep this recipe gluten-free? Simply swap out the ramen noodles for rice noodles. I mean truly, could this recipe be any easier?
What You Need to Make These Korean-Inspired Noodles
- Low Sodium Soy Sauce: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!
- Gochujang: Gochujang is a sweet and spicy Korean chili paste that truly gives these noodles its unbeatable flavor. Don’t skip it! You can find it at any Asian supermarket, or even Trader Joe’s has their own version!
- Tahini: Tahini is a smooth, salty paste made from ground sesame seeds, and if you’ve been to my blog before, then you’ll know that I LOVE it!! However, you can also substitute the tahini for almond butter, cashew butter, or peanut butter, if that’s what you have on-hand.
- Tomato Sauce: Canned tomato sauce adds a rich, tomato-y flavor that pairs perfectly with the gochujang. Don’t knock it until you try it — it’s perfect in this recipe!
- Coconut Sugar: To balance out the saltiness of the gochujang, coconut sugar is the perfect addition.
- Sesame Oil: A little sesame oil adds a deep, nutty flavor that helps this dish shine.
- Garlic: I will always recommend using fresh garlic in my recipes. The flavor is unbeatable!
- Avocado Oil: I like to cook the chicken in a better-for-you oil, such as avocado oil.
- Ground Chicken: Ground chicken is the perfect chicken to use in this recipe! It’s tender, cooks perfectly, and is bite-sized, which means that it easily sticks to the noodles.
- Kosher Salt & Ground Black Pepper: A pinch of salt and pepper adds the perfect finishing touch to this recipe!
- Herbs: The combination of sliced green onions, chives, and cilantro adds the perfect, herby flavor to this recipe!
How to Make These Easy & Spicy Noodles
To make these noodles, start by preparing the sauce. Add all of the sauce ingredients (the soy sauce, gochujang, tahini, tomato sauce, coconut sugar, sesame oil, garlic, and water) to a blender. Blend the ingredients until they’re smooth and form a thick sauce. Taste and adjust seasonings as needed, then set the sauce aside.
Next, heat a skillet, on the stove, over medium heat, and add in the avocado oil. Once the oil is hot, add the ground chicken to the pan and allow it to cook until it’s browned and cooked through.
While the chicken is cooking, season it with sea salt and ground black pepper. Once the chicken is done, set it aside.
While the chicken cooks, bring a large pot of water to a boil, on the stove. Salt the water — then, once the water is boiling, add in the ramen. Boil the ramen noodles for just a few minutes, until they’ve softened.
Once the noodles are done, drain the water from them and add them to the pan with the chicken.
Then, add the sauce to the pan and toss to coat well. Chop the green onions, cilantro, and chives, and add them to the pan with the noodles. Toss once more, until the herbs are fully incorporated.
Once the noodles are done, divide them evenly amongst four bowls. Serve them immediately, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Gochujang Sauce:
- ⅓ Cup Low Sodium Soy Sauce, or coconut aminos
- 3 Tablespoons Gochujang
- ¼ Cup Tahini, or substitute peanut butter, cashew butter, or almond butter
- 3 Tablespoons Tomato Sauce
- 3 Tablespoons Coconut Sugar
- 3 Tablespoons Sesame Oil
- 2 Cloves Garlic
- ½ Cup Water, to thin sauce
For the Ramen:
- 2 Teaspoons Avocado Oil
- 1 Pound Ground Chicken
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 3-4 Packets Ramen Noodles, discard the seasoning packets
- 1 Bunch Green Onions, sliced thin — this is approximately 1/2 cup
- ¼ Cup Cilantro, finely chopped
- 1 Bunch Chives, finely chopped — this is approximately 1/4-1/3 cup
Instructions
- To make these noodles, start by preparing the sauce. Add all of the sauce ingredients (the soy sauce, gochujang, tahini, tomato sauce, coconut sugar, sesame oil, garlic, and water) to a blender. Blend the ingredients until they're smooth and form a thick sauce.
- Taste and adjust seasonings as needed, then set the sauce aside.
- Next, heat a skillet, on the stove, over medium heat, and add in the avocado oil.
- Once the oil is hot, add the ground chicken to the pan and allow it to cook until it's browned and cooked through.
- While the chicken is cooking, season it with sea salt and ground black pepper.
- Once the chicken is done, set it aside.
- While the chicken cooks, bring a large pot of water to a boil, on the stove. Salt the water — then, once the water is boiling, add in the ramen.
- Boil the ramen noodles for just a few minutes, until they've softened.
- Once the noodles are done, drain the water from them and add them to the pan with the chicken.
- Then, add the sauce to the pan and toss to coat well.
- Chop the green onions, cilantro, and chives, and add them to the pan with the noodles. Toss once more, until the herbs are fully incorporated.
- Once the noodles are done, divide them evenly amongst four bowls. Serve them immediately, and enjoy!
Rate & review
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What others are saying
I made this recipe for my husband and I after seeing it posted on Instagram. This dish was SO good and super quick to make. Perfect for a takeout craving and takes less time than delivery. So glad that this recipe is now on the blog for the next time I make it!!
I am so thrilled to hear that, Apryl! Thank you so much for making this recipe and for your reivew!
This was deeeeeelicious and so easy to throw together. I used rice noodles bc I love them. Definitely don’t skip out on the garnishes (I’m usually lazy and leave out garnishes) but I’m SO glad I grabbed them for this recipe. Yum yum yum!!
Rice noodles are delicious! So happy you enjoyed this recipe, Danika!