Spicy Gochujang Peanut Noodles With Grilled Chicken

What You’ll Need:

Seasoned Grilled Chicken:

1 lb. regenerative boneless skinless chicken thighs

Salt & black pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp ginger powder

Olive oil, for grilling

Gochujang Peanut Noodles:

6–8 oz thick wheat noodles (or udon-style noodles)

2 cloves garlic, grated

2 tbsp chopped green onion (plus more for garnish)

1 tbsp sesame seeds

½–1 tbsp red chili flakes (adjust heat)

1 tsp sugar

2 tbsp peanut butter

1 tbsp gochujang

2 tbsp soy sauce

6 tbsp neutral oil (avocado or vegetable oil)

⅓ cup reserved noodle cooking water (plus more if needed)

Pinch of salt

Garnish (Optional but Recommended):

Extra green onions

Sesame seeds

Soft-boiled eggs or cucumber slices

Can also do other variations of ingredients bell peppers, snap peas, spinach, or proteins

Let’s Cook:

Season & Grill the Chicken:

Drizzle lightly with olive oil. Pat chicken dry and season evenly with salt, pepper, garlic powder, onion powder, and ginger powder. Grill over medium-high heat for 5–7 minutes per side, or until cooked through and lightly charred. Let rest 5 minutes, then slice thinly.

Cook the Noodles:

Bring a pot of water to a boil and cook noodles according to package directions until chewy and al dente. Reserve about ½ cup noodle water, then drain and briefly rinse the noodles to remove excess starch. 

Build the Sauce Base:

In a large heatproof bowl, combine chili flakes, grated garlic, green onions, sesame seeds, sugar, peanut butter, and gochujang. 

Bloom the Aromatics:

Heat neutral oil in a small saucepan until hot (about 350°F). Carefully pour the hot oil over the sauce mixture, it should sizzle and release the aromatics. Stir in soy sauce. 

Adjust the Sauce:

Slowly whisk in reserved noodle water until the sauce becomes creamy and smooth. Add more water as needed for a silky consistency. Season with a pinch of salt to taste. 

Combine & Serve:

Add cooked noodles to the sauce and toss until evenly coated. Divide noodles between bowls and top with sliced grilled chicken. Garnish with extra green onions and sesame seeds.