Description
A quick and flavorful stir-fry featuring tender chicken, colorful vegetables, and chewy glass noodles tossed in a spicy-sweet gochujang sauce.
Ingredients
Scale
- 8 oz (225g) glass noodles (dangmyeon)
- 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons vegetable oil (for stir-frying)
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 4 green onions, sliced into 2-inch pieces
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
Instructions
- Cook glass noodles according to package directions (usually soak in hot water for 5–7 minutes until soft). Drain and set aside.
- In a small bowl, whisk together gochujang, soy sauce, honey (or brown sugar), sesame oil, minced garlic, and grated ginger to make the sauce.
- Season sliced chicken with a pinch of salt and pepper.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry until cooked through (about 3–4 minutes). Remove chicken from wok and set aside.
- Add remaining 1 tablespoon oil to the wok. Add carrots, bell pepper, snow peas, and green onions. Stir-fry for 2–3 minutes until crisp-tender.
- Return chicken to the wok. Add cooked glass noodles and pour the sauce over everything. Toss well to combine and heat through.
- Serve immediately, garnished with toasted sesame seeds.
Notes
For a vegetarian version, substitute chicken with extra-firm tofu or mushrooms. Adjust gochujang to taste for spice level.
Nutrition
- Calories: 420
- Sugar: 12g
- Fat: 14g
- Carbohydrates: 48g
- Protein: 28g