Quick Chicken Gochujang Stir Fry
This chicken-gochujang stir fry is a quick, tasty way to get a solid meal on the table fast. It’s got tender chicken, thick noodles, eggs for extra protein, and just enough gochujang to give it a little kick without being too spicy for most people. I kept it simple with spinach, carrot, and green onion, but you can easily add other vegetables depending on what you have (bell pepper or mushrooms for example). It comes together in one pan and doesn’t take more than 20–25 minutes from start to finish.
I used vacuum-packed udon noodles because I like the structure and they’re easy to use, but you can use whatever type of noodles you prefer.
It’s a great meal for when you want something filling without much effort or cleanup. I like having this on a workout day, as it has a pretty good amount of protein and carbs. It also reheats quite well, if you want to do some meal prep.
Chicken-gochujang stir fry
Course: LunchCuisine: AsianDifficulty: Medium2
servings10
minutes15
minutesIngredients
300g chicken breast, sliced thin
200g vacuum-packed udon noodles
50g spinach
1 carrot, julienned
2 cloves garlic, sliced
2 chicken eggs
2 stalks green onion, sliced
Cooking oil or ghee
- Sauce
2 tbsp soy sauce
2 tsp sesame oil
1 tsp gochujang
2 tsp water
Directions
- Prepare the sauce by mixing everything together.
- Put the noodles in a bowl of warm water, gently separate them, then drain.
- Heat a skillet or wok over medium-high heat and cook the chicken until golden, season with salt & pepper, then set aside.
- Add eggs to the skillet and scramble. Once just cooked, set aside with the chicken.
- Add the carrots to the skillet and cook for 1 minute.
- Add the spinach and garlic to the skillet and cook until the spinach is wilted.
- Add the noodles and sauce to the skillet and stir to combine.
- Return the chicken and eggs to the skillet, add the green onion and stir until everything is combined, heated through and the sauce has reduced.
- Serve garnished with extra green onion and sesame seeds.
