Dak Galbi-Inspired One-Pot Spicy Chicken Noodles
Welcome to episode 4 of realistic dinner, featuring ingredients I already have in the fridge. Today, we are making One-Pot Spicy Chicken Noodles that take less than 30 minutes to make at home. Inspired by Dak Galbi, I combined the delicious Korean chicken with some udon noodles for a super easy one-pot spicy chicken noodle recipe!
Turning Dak Galbi into Spicy Chicken Noodles
This Spicy Chicken Noodle is inspired by one of my favorite Korean dishes, Dak Galbi. If you have never tried Dak Galbi, it is a spicy stir-fried chicken dish with a delicious spicy and slightly sweet umami sauce. You normally enjoy Dak Galbi with rice cakes, cabbages, sweet potato, perilla leaves, and carrots.
With the spicy sauce paired with juicy chicken and finished with creamy cheese, this Spicy Chicken Noodle will be your next favorite thing to make for dinner!
Spicy Chicken Noodles: Done In One Pot
I love that Spicy Chicken Noodles is a recipe that you can make in one pot. You get protein, carbs, and vegetables in one pot, which is perfect for busy people who want a delicious home-cooked meal. I love one-pot recipes, it keeps all the flavors in one pot, and keeps the cleaning minimum!
You can add in any vegetables of your choice, I love cabbage, carrots, onions, mushrooms, and baby corn when it comes to stir-fried noodles. All the sauces gets infused into the veggies, the noodles, and the chicken…it’s so good!
Spicy Chicken Noodles Ingredients
- 4 boneless and skinless chicken thighs chopped
- ½ Onion sliced
- ½ Cabbage sliced
- 1/4 Carrot sliced
- 3 servings Udon
- ¼ cup Cheese optional
Sauce
- 4 tbsp Korean Red Chili Paste
- 1.5 tbsp Korean Red Chili Powder
- 1.5 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 0.5 tbsp Curry Powder
- 2 tbsp Corn Syrup or honey – optional
- 1 tsp Black Pepper
- 1.5 tbsp Garlic minced
- 1 tsp Ginger grated – optional
Simple Pantry Ingredients Spicy Sauce
The sauce is so delicious that it may seem complicated to make, but all you need is a few simple ingredients that you most likely already have at home! To make this delicious Spicy Chicken Noodle sauce, you’ll need Korean Red Chili Paste, Korean Red Chili Flakes, garlic, soy sauce, black pepper, and curry powder.
If you like it sweet, add honey or sugar to enhance the sweetness! If you have extra time, you can marinate the chicken overnight; if not, just marinate while you prepare the other ingredients.
What Noodles To Use For Spicy Chicken Noodles?
I prefer to use Frozen Udon when making Spicy Chicken Noodles. Frozen Udon is usually fresher than vacuum-sealed udon. It can absorb more of the sauce and not fall apart as easily. You can easily find Frozen Udon in the Asian Freezer section near Potstickers.
Pour hot water all over the udon before cooking to separate the udon. This step will cut down the cooking time and prevent the udon from becoming soggy. If you can only access vacuum-sealed udon, microwave for 30 seconds to help separate the udon before adding it to the sauce.
Step By Step Instructions
- In a bowl, marinate chicken with Korean red chili paste, chili powder, sesame oil, soy sauce, corn syrup, black pepper, curry powder, soy sauce, minced garlic, and grated ginger for at least 10 minutes or overnight.
- In a pan, drizzle in oil and turn the heat to medium-high. Add in onion and chicken, and saute together for 6-7 minutes.
- Next, add carrots, cabbage, and udon. Mix everything till combined. If you like it spicy, you can add in a little more of the sauce (around ½ of the marinade)
- Cover and let it cook for 4 minutes.
- Finish off with shredded cheese and green onion to garnish, and enjoy!
Do you want more EASY ONE-POT recipes? Here are some of my go-to recipes that you will LOVE!
Dak Galbi-Inspired One-Pot Spicy Chicken Noodles
By Tiffy Cooks
Ingredients
- 4 boneless and skinless chicken thighs chopped
- ½ Onion sliced
- ½ Cabbage sliced
- 1/4 Carrot sliced
- 3 servings Udon
- ¼ cup Cheese optional
Sauce
- 4 tbsp Korean Red Chili Paste
- 1.5 tbsp Korean Red Chili Powder
- 1.5 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 0.5 tbsp Curry Powder
- 2 tbsp Corn Syrup or honey – optional
- 1 tsp Black Pepper
- 1.5 tbsp Garlic minced
- 1 tsp Ginger grated – optional
Instructions
- In a bowl, marinate chicken with Korean red chili paste, chili powder, sesame oil, soy sauce, corn syrup, black pepper, curry powder, soy sauce, minced garlic, and grated ginger for at least 10 minutes or overnight.
- In a pan, drizzle in oil and turn the heat to medium-high. Add in onion and chicken, and saute together for 6-7 minutes.
- Next, add carrots, cabbage, and udon. Mix everything till combined. If you like it spicy, you can add in a little more of the sauce (around ½ of the marinade)
- Cover and let it cook for 4 minutes.
- Finish off with shredded cheese and green onion to garnish, and enjoy!
So amazing!!! I had to leave out the Korean Red Chili Powder and use a little less Gochujang because of the kids, but my goodness it’s so delicious! The combination of flavours were so wonderful and addicting – and it would pair with almost any protein, can’t wait to try this again!
Great! My store only had the skinny shelf stable udon and it was like five dollars a pack so I used 2 packs of the cheap store brand instant noodles and honestly it was great. I basically just threw them into some boiled water for 45 seconds then added them + a little of the water to the veggies and chicken and tossed until it came together. For veggies I used onion, cabbage, carrot, celery and shiitake mushrooms. Served with kimchi!