Korean Spicy Chicken Rice Noodle Bake
Korean Spicy Chicken Rice Noodle Bake is a bold and comforting Korean-inspired meal.Tender chicken and chewy rice noodles are coated in a rich spicy sauce.Gochujang, garlic, ginger, and soy sauce create deep and savory flavors.Fresh vegetables add color, texture, and nutritional value.A cheesy topping creates a creamy and delicious baked finish.This flavorful dish is perfect for family dinners and spicy food lovers.
Ingredients
For the Chicken and Noodles
- 1 pound (450 g) boneless chicken breast or thighs, cut into bite-sized pieces
- 8 ounces (225 g) rice noodles
- 1 tablespoon neutral cooking oil
- 1 small onion, thinly sliced
- 1 tablespoon fresh ginger, grated
- 1 small carrot, thinly sliced
- 1 bell pepper, thinly sliced
- 2 scallions, chopped
For the Spicy Korean-Inspired Sauce
- 3 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 teaspoon gochugaru, optional for extra spice
For the Topping
- 1 to 1½ cups shredded mozzarella cheese
- 2 tablespoons toasted sesame seeds
- Extra sliced scallions
Instructions
Prepare the Rice Noodles
- Cook or soak the rice noodles according to the package instructions.Drain them thoroughly and set them aside.Avoid overcooking the noodles because they will continue to soften in the sauce and oven.
Preheat the Oven
- Preheat your oven to 375°F (190°C).Lightly grease a medium-sized baking dish.
Prepare the Sauce
- In a small bowl, combine the gochujang, soy sauce, honey or brown sugar, rice vinegar, sesame oil, chicken broth, and optional gochugaru.Whisk until smooth and well combined.
Cook the Chicken
- Heat the neutral cooking oil in a large skillet over medium-high heat.Add the chicken pieces.Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is lightly browned.
Add the Vegetables
- Add the carrot and bell pepper.Stir-fry for approximately 3–4 minutes until the vegetables begin to soften.
Add the Korean-Inspired Sauce
- Pour the prepared sauce into the skillet.Stir until the chicken and vegetables are evenly coated.Simmer for approximately 2–3 minutes.
Transfer to the Baking Dish
- Pour the chicken and noodle mixture into the prepared baking dish.Spread everything evenly.
Bake
- Place the baking dish in the preheated oven.Bake for approximately 15–20 minutes, until the cheese is melted and lightly golden.
Rest the Bake
- Remove the dish from the oven.Allow it to rest for approximately 5 minutes before serving.
Garnish
- Sprinkle toasted sesame seeds and freshly sliced scallions over the top.
Serve
- Serve the Korean Spicy Chicken Rice Noodle Bake warm.Enjoy it as a complete meal or pair it with a fresh cucumber salad or Korean-inspired side dishes.
Notes
- Chicken thighs: Chicken thighs remain especially juicy during baking.
- Rice noodles: Do not overcook them before baking.
- Gochujang: Different brands can vary in sweetness and spice level.
- Cheese: Mozzarella provides a mild and creamy topping.
- Spice level: Adjust the gochujang and gochugaru according to your preference.
- Vegetables: Add mushrooms, spinach, cabbage, or zucchini if desired.
- Sauce consistency: The noodles should be well coated but not swimming in excess liquid.
- Serving: This dish is best enjoyed warm and freshly baked.