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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 550
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 

  • Add ginger and garlic to a bowl, pour over rice vinegar, sit 30 seconds, then whisk in soy sauce, salt, sugar, ketchup, sesame oil, and gochujang.
  • Add chicken thighs to marinade, coat thoroughly, cover, and refrigerate 1-8 hours.
  • Preheat oven to 425°F (220°C). Grease a 9x13-inch dish with sesame oil. Layer rice noodles, breaking as needed, on the bottom.
  • Scatter mushrooms, peppers, and half the green onions over noodles. Place marinated chicken on top, spoon marinade over chicken, then pour chicken broth into dish.
  • Bake 30-35 minutes until chicken is cooked through. Remove chicken, toss noodles and veggies with remaining green onions and rice vinegar, then sesame oil. Serve chicken over noodles, garnished with sesame seeds and green onions.

Notes

Adjust the spiciness by varying the gochujang amount.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Korean
Keyword: chicken, Noodles, Spicy