What kind of taste can you imagine from this picture? I can imagine a slightly salty and savory noodle taste, but if you do so, you are wrong too. 
It is not a red dish like other spicy Korean food, but it was spicy. It was totally unexpected. I would say it had a Thai food kind of spiciness from a well balanced mix of garlic, pepper, and chili. Though we really liked its sweet and spicy harmony.
Ingredients for 2 people
(Expected prep time – 15 minutes, Cooking time – 5 minutes )
- 2 packs of Udong noodles
- Chicken breast 250 g
Chicken marinade sauce
- Pepper – 1/4 tsp
- Refined rice wine – 2 tsp
- 1/2 an onion
- 1/2 a capsicum
- 1 green chili
- Minced garlic – 2 tsp
- Katsuobushi (dried shaved bonito) – 3 tbsp (optional)
- Olive oil – 1 tbsp
For sauce (mix these in a bowl)
- Soy sauce – 2 tbsp
- Oyster sauce – 2 tsp
- Refined rice wine – 1 tbsp
- Corn syrup – 1 and 1/2 tbsp
Prep
- Thin slice the chicken and marinate it for 15 minutes.
- Thin slice the onion and capsicum.
- Take out the seeds from the chili and diagonally thin slice it.
Cooking (You will need a pot and a wok)
- Parboil the udong noodles for 30 seconds in hot water.
- Drain the water.
- Pre heat the wok for 10 seconds and add the olive oil. (You can do step 1 and 3 at the same time)
- Put the onion and capsicum in the wok, then stir it for about 30 seconds.
- Add the chicken and cook it.
6. Add the noodles, garlic, chili and sauce then stir it, simmer it for about 3 minutes.
7. Serve it on a plate and sprinkle the katsuobushi on top.
One thing you need to know is even if you brush your teeth afterwards, the fragrance of garlic remains for an hour at least. 
Have some sweets.
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Loved it.
I changed it up a bit to add some extra heat. Added hot Sriracha sauce to the sauce and used a bit of sesame oil
[...] Spicy Chicken and Noodles [...]
wow, it looks tasty^^
~yum^^~
beloved, I know how you would have felt. It is quite common after having some Korean meals, you know. The food is yummy but the experience you have to go through afterwards is quite terrible.
Makes me want to try fried udong with something now!
This looks so good. I think I have all the ingredients to make it, too.
I’m with you on the garlic–my husband and I had samkyupsal the other night and I ate raw garlic. I haven’t really had it much since I lived in Korea. Well, let’s just say I used to be able to handle the after effects and now, not so much. I kept waking up in the night and smelling my own garlicky breath–eek!
I know, it is tricky, isn’t it?
Though I think it had a kind of addictive spiciness, I feel like having some already.
I would have said not too spicy too. Still it looks delicious!