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Korean Spicy Chicken Rice Noodle Bake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 650
A flavorful baked dish combining spicy chicken, rice noodles, and vibrant vegetables, inspired by Korean flavors.

Ingredients

Marinade

  • 1 tablespoon finely minced ginger
  • 4 cloves garlic, minced
  • 0.25 cup rice vinegar
  • 2 tablespoons light soy sauce
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 0.25 cup ketchup
  • 1 teaspoon sesame oil
  • 2 tablespoons gochujang Korean chili paste (or to taste)
  • 6 large skinless boneless chicken thighs
  • 1 teaspoon sesame oil for greasing baking dish
  • 8 ounces vermicelli rice noodles
  • 2 cups hen of the woods mushrooms, or sliced brown mushrooms
  • 0.5 cup sliced Fresno chili peppers, or any other peppers
  • 1 cup sliced green onions, divided
  • 1.25 cups chicken broth
  • 0.25 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons toasted sesame seeds for garnish, optional

Instructions 

  • Mix ginger and garlic with rice vinegar, then whisk in soy sauce, salt, sugar, ketchup, sesame oil, and gochujang.
  • Add chicken thighs to marinade, coat thoroughly, cover, and refrigerate for at least 1 hour.
  • Preheat oven to 425°F (220°C). Grease a 9x13-inch dish with sesame oil. Layer rice noodles, then scatter mushrooms, peppers, and half the green onions. Top with marinated chicken and excess marinade.
  • Pour chicken broth into dish, top with remaining green onions, and bake for 30-35 minutes until chicken is cooked through.
  • Remove chicken, toss noodles and vegetables in the pan, add remaining rice vinegar and sesame oil, toss again, and serve topped with sesame seeds and green onions.

Notes

For extra flavor, marinate the chicken longer or add a splash of sesame oil before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Korean
Keyword: chicken, Noodles, Spicy