Buldak Noodles
Spicy Korean-style noodles coated in a gochujang-based glaze with chicken and fresh aromatics. Stir-fried noodles finished with a thick, glossy sauce and served with vegetable and protein variations.
Ingredients
Method
Cook noodles according to package directions; drain and set aside.
Mince garlic and ginger; slice green onion; prepare protein and any vegetables.
Heat oil in a large skillet over medium-high heat; cook chicken (or chosen protein) until no longer raw, 5–8 minutes. Remove to a plate.
Add garlic and ginger to the same skillet; sauté for 30 seconds until fragrant.
Return chicken to the skillet; add cooked noodles, gochujang sauce, soy sauce, and honey. Toss constantly for 2–3 minutes until noodles are evenly coated.
If the sauce is too thick, add vegetable broth a tablespoon at a time while tossing. If using spinach or soft vegetables, fold in during the last minute.
Transfer to a serving bowl or plate; garnish with sliced green onion and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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