There is nothing like a warm bowl of noodles on a cold winter night. You want something spicy to wake up your taste buds. These High Protein Spicy Gochujang Noodles are the perfect answer. They are warm, spicy, and incredibly satisfying for the whole family.
What Makes This High Protein Spicy Gochujang Noodles Recipe Special
This recipe is a winner for your busy schedule. It combines bold Korean flavors with a huge protein punch. You get restaurant-quality taste without the expensive takeout bill. It is the ultimate comfort food for a healthy reset. Your family will love the tender chicken and chewy noodles. It is a meal you can feel good about serving.
Simple Cooking Method
The process is very simple and beginner-friendly. You only need one large skillet for the main cooking. It is a one-pan wonder that keeps cleanup minimal. You just whisk the sauce and sauté the chicken. Everything comes together in less than 30 minutes. You will feel like a kitchen pro tonight.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh, simple proteins.
- 8 oz high-protein chickpea or edamame noodles
- 12 oz boneless skinless chicken breast, diced into 1-inch cubes
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon avocado oil
- 2 cups fresh baby spinach
- 2 stalks green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Step-by-Step Directions
- Boil high-protein noodles in salted water according to package instructions until al dente, then drain.
- In a small bowl, whisk together gochujang, soy sauce, honey, and sesame oil to create the sauce base.
- Heat avocado oil in a large non-stick skillet over medium-high heat.
- Add diced chicken breast to the skillet and cook for 6-8 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Add minced garlic and grated ginger to the chicken, sautéing for 60 seconds until fragrant.
- Reduce heat to medium and add the cooked noodles and gochujang sauce to the skillet.
- Toss all ingredients thoroughly for 2 minutes to ensure the sauce coats the noodles and chicken evenly.
- Add baby spinach and stir until just wilted, approximately 1 minute.
- Divide into bowls and garnish with sliced green onions and toasted sesame seeds.
Best Ways to Enjoy It
Serve these noodles in your favorite deep bowls. The vibrant red sauce looks beautiful against the green spinach. Top it with extra sesame seeds for a nice crunch. Pair it with a fresh side of steamed broccoli. It is the perfect meal for a cozy night in.
Keep It Fresh
These noodles are ideal for your meal prep routine. Store them in airtight containers for up to three days. The flavors actually get better the next day. Reheat them in a pan with a tiny bit of water. This helps the sauce become creamy and glossy again.
Tips for Best Results
- Use fresh ginger for the most vibrant flavor.
- Pat the chicken dry to get a golden crust.
- Do not overcook your chickpea noodles.
- Add extra gochujang if you love a big heat kick.
- Toss the noodles quickly to coat them evenly.
- Squeeze a little lime juice on top for brightness.
- Wait to add spinach until the very end.
Ways to Switch It Up
- Use shrimp for a lighter protein option.
- Add sliced bell peppers for more color and crunch.
- Swap honey for maple syrup to change the sweetness.
- Try zucchini noodles for a lower-carb meal.
Common Questions
Is gochujang very spicy?
It has a medium heat with a sweet undertone. You can adjust the spice level easily. Just use half the amount if you prefer it mild.
Can I use different noodles?
Yes, any long noodle will work well here. Whole wheat spaghetti is a great budget-friendly choice. High-protein noodles just add an extra health boost.
I hope this spicy dish brings warmth to your home this winter. It is truly a joy to cook and eat. Enjoy every delicious bite!
— Katie Wood
Ingredients
- 8 oz high -protein chickpea or edamame noodles
- 12 oz boneless skinless chicken breast, diced into 1-inch cubes
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon low -sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon avocado oil
- 2 cups fresh baby spinach
- 2 stalks green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Boil high-protein noodles in salted water according to package instructions until al dente, then drain.
- In a small bowl, whisk together gochujang, soy sauce, honey, and sesame oil to create the sauce base.
- Heat avocado oil in a large non-stick skillet over medium-high heat.
- Add diced chicken breast to the skillet and cook for 6-8 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Add minced garlic and grated ginger to the chicken, sautéing for 60 seconds until fragrant.
- Reduce heat to medium and add the cooked noodles and gochujang sauce to the skillet.
- Toss all ingredients thoroughly for 2 minutes to ensure the sauce coats the noodles and chicken evenly.
- Add baby spinach and stir until just wilted, approximately 1 minute.
- Divide into bowls and garnish with sliced green onions and toasted sesame seeds.
