Never miss a new recipe Subscribe

Spicy Chicken Noodles

Easy spicy chicken noodles
Easy Spicy Chicken Noodles | MyKoreanKitchen.com

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. I hope you give this a try some day!

Ingredients for Spicy Chicken Noodles (Serves 2)

Spicy Chicken Noodles Ingredients

Main

  • 2 packs of udon noodles
  • 250g chicken breast fillets or thigh fillets
  • 1/4 tsp ground black peppers
  • 2 tsp rice wine
  • 1/2 onion, thinly sliced
  • 1/2 capsicum, thinly sliced
  • 1 green chili (spicy variety), thinly sliced
  • 2 tsp minced garlic
  • 1 Tbsp cooking oil
  • (optional) 3 Tbsp dried shaved bonito (Katsuobushi)

Sauce (mix these in a bowl)

  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine
  • 1 1/2 Tbsp honey
  • 2 tsp oyster sauce

How to Make Spicy Chicken Noodles

1. Cut the chicken into small pieces and add the ground black pepper and rice wine. Marinate it for 15 minutes.

Spicy Chicken and Noodles cooking 1

2. Parboil the udon noodles for 30 seconds in some hot water to loosen the noodles and drain the water.

3. Pre heat a wok for 10 seconds and add the cooking  oil. Add the onion and capsicum then stir it for about 30 seconds.

4. Add the chicken and cook most of it.

5. Add the noodles, garlic, chili and sauce then stir quickly. Simmer them for about 3 minutes on low heat.

6. Serve the noodles on a plate then sprinkle the dried shaved bonito (katsuobushi) on top.

Spicy Chicken and Noodles cooking 2

Easy Spicy Chicken Noodles | MyKoreanKitchen.com

Spicy Chicken Noodles

Easy spicy chicken noodle recipe
4 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2
Calories: 628kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 440 g udon noodles
  • 250 g chicken breast fillets or thigh fillets
  • 1/4 tsp ground black peppers
  • 2 tsp rice wine
  • 1/2 onion
  • 1/2 capsicum
  • 1 green chili
  • 2 tsp minced garlic
  • 1 Tbsp cooking oil
  • 3 Tbsp bonito flakes (katsuobushi), optional

SAUCE (MIX THESE IN A BOWL)

  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine
  • 1 1/2 Tbsp honey
  • 2 tsp oyster sauce

Instructions

  • Cut the chicken into small pieces and add the ground black pepper and rice wine. Marinate it for 15 minutes.
  • Parboil the udon noodles for 30 seconds in some hot water to loosen the noodles and drain the water.
  • Pre heat a wok for 10 seconds and add the cooking oil. Add the onion and capsicum then stir it for about 30 seconds.
  • Add the chicken and cook most of it.
  • Add the noodles, garlic, chili and sauce then stir quickly. Simmer them for about 3 minutes on low heat.
  • Serve the noodles on a plate then sprinkle the dried shaved bonito (katsuobushi) on top.

Nutrition

Calories: 628kcal | Carbohydrates: 82g | Protein: 43g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 2478mg | Potassium: 603mg | Fiber: 6g | Sugar: 24g | Vitamin A: 970IU | Vitamin C: 45.1mg | Calcium: 18mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

You May Also Like

Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

Leave a Comment

Rate This Recipe With Your Comment




10 thoughts on “Spicy Chicken Noodles”

  1. 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 🙂

    Reply
  2. 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. 😀

    Reply
  3. 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!

    Reply

Leave a Comment

Rate This Recipe With Your Comment




NEVER MISS A NEW RECIPE

Join 15,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!