Korean Buldak-Spiced Noodle Stir

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 12 oz fresh or dried ramen noodles
• 1.25 lb boneless chicken thighs
• 3 tbsp gochujang
• 1.5 tbsp gochugaru
• 3 tbsp soy sauce
• 1.5 tbsp brown sugar
• 1 tbsp sesame oil
• 4 cloves minced garlic
• 1 tbsp minced fresh ginger
• 1 tbsp rice vinegar
• 2 cups shredded green cabbage
• 1 large julienned carrot
• 4 sliced green onions
• 2 tbsp neutral oil
• 1 tbsp toasted sesame seeds
• 2 tbsp mayonnaise
• 1/2 tsp salt

Instructions

1. 1Bring a large pot of water to a boil and cook the noodles according to package timing until just al dente; drain, rinse briefly under cool water, and toss with a drizzle of sesame oil so they do not clump.
2. 2Cut the chicken thighs into thin bite-size strips and season lightly with salt. Whisk gochujang, gochugaru, soy sauce, brown sugar, remaining sesame oil, minced garlic, minced ginger, and rice vinegar into a fiery buldak-style sauce.
3. 3Heat a large wok or deep skillet over high heat until very hot, then add the neutral oil. Add the chicken strips in a single layer and stir-fry until the edges char and the meat cooks through, about 5 to 6 minutes.
4. 4Push the chicken to one side. Add the shredded cabbage and julienned carrot; stir-fry 2 to 3 minutes until the vegetables soften slightly but still keep crunch.
5. 5Pour the buldak sauce over the chicken and vegetables. Toss vigorously so every piece is coated and the sauce bubbles and thickens slightly, about 1 minute.
6. 6Add the drained noodles to the wok. Using tongs, toss and fold continuously until the noodles are evenly stained red and glossy with sauce, 1 to 2 minutes more.
7. 7Kill the heat. Stir in most of the sliced green onions, reserving some for garnish. Taste and adjust heat or salt if needed.
8. 8Divide into four bowls. Optional: swirl a little mayonnaise on top for creamy contrast, then finish with remaining green onions and toasted sesame seeds. Serve immediately while steaming hot.