One-Pot Gochujang Chicken Stir-Fry Noodles
A streamlined one-pot meal combining rice stick noodles, tender chicken thighs, and mushrooms in a savory-spicy gochujang-soy broth. The chicken cooks first until golden, then mushrooms and carrots soften before everything combines in the broth for a quick simmer. Fresh spinach, green onions, and cilantro add brightness and texture to this weeknight dinner that balances heat from gochujang with sesame depth and lime tang. Serve in bowls with extra lime wedges for squeezing. This version keeps prep minimal by using pre-shredded carrots and building flavor through the sauce rather than individual seasonings.
Ingredients
- 3 cup Progresso reduced sodium chicken broth, from 32-oz carton
- 8 oz rice stick vermicelli noodles
- 2 tablespoon packed brown sugar
- 3 tablespoon soy sauce
- 1 tablespoon toasted sesame oilneutral oil with toasted sesame seeds1 tablespoon oil plus seedsoil
reduces sesame intensity if preferred
Full guide → - 1 tablespoon gochujang pastesriracha1 tablespooncondiment
milder heat, less umami depth
- 3 tablespoon vegetable oil
- 20 oz boneless skinless chicken thighs, cut into 1/2-inch stripschicken breastssame weightpoultry
leaner option, reduce final simmer to 30 seconds to avoid drying out
Full guide → - 8 oz shiitake mushrooms, thinly slicedcremini or button mushroomssame weightvegetable
milder flavor, slightly different texture
Full guide → - 1 cup shredded carrots
- 4 cup baby spinach leaves
- 3 green onions, thinly sliced on the bias
- ¼ cup cilantro leaves, chopped
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
Instructions
- 1
Microwave broth in large microwavable bowl on High 7 to 10 minutes until boiling.
- 2
Add rice noodles to hot broth and let soak, turning frequently, until softened, at least 8 minutes.
- 3
Whisk brown sugar, soy sauce, sesame oil, and gochujang paste in small bowl until combined.
- 4
Heat vegetable oil in 5-quart Dutch oven over medium-high heat until hot but not smoking.
- 5
Add chicken in single layer and cook 5 to 6 minutes without stirring until browned.
- 6
Stir chicken and cook 2 to 3 minutes longer until no longer pink in center.
- 7
Transfer chicken to small bowl and cover with foil.
- 8
Add mushrooms and carrots to Dutch oven and cook over medium-high heat 7 to 9 minutes, stirring occasionally, until softened.
- 9
Add soy mixture, chicken, noodles with broth to Dutch oven and stir to combine.
- 10
Reduce heat to low and simmer 1 to 2 minutes, stirring constantly, until sauce heats through.
- 11
Remove from heat and stir in spinach and green onions.
- 12
Top with cilantro and sesame seeds.
- 13
Serve with lime wedges.
Tips
Brown chicken without moving it initially to develop deep color and fond for flavor, then stir only to finish cooking through.
Soak noodles while preparing other ingredients to save time; they continue softening in the final simmer.
Squeeze fresh lime over each bowl just before eating to brighten the rich gochujang sauce and cut through the sesame oil richness.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Noodles will absorb more broth upon standing.
Prepare sauce and cut all vegetables and chicken up to 8 hours ahead. Store covered in refrigerator. Microwave broth and proceed with cooking when ready.
Serve immediately in bowls with lime wedges on the side. Garnish each portion with cilantro and sesame seeds just before eating.
Common Mistakes
Stir chicken too early to avoid preventing browning and breaking apart.
Simmer longer than 2 minutes after combining to avoid overcooking noodles into mush.
Skip the lime to avoid losing the acidic brightness that balances rich sesame and gochujang flavors.
Substitutions
leaner option, reduce final simmer to 30 seconds to avoid drying out
Full guide →milder flavor, slightly different texture
Full guide →reduces sesame intensity if preferred
Full guide →FAQ
Can I make this ahead?
Prepare the sauce and chop all vegetables and chicken up to 8 hours ahead. Store separately in the refrigerator. When ready, microwave broth and proceed with cooking from step four. This keeps noodles from becoming mushy.
What if I don't have gochujang paste?
Use sriracha or another Asian chili paste at the same quantity, though flavor will differ slightly. Alternatively, add 1/2 teaspoon red pepper flakes plus 1/2 teaspoon miso paste for umami depth and heat.
Can I freeze leftovers?
Yes, freeze in airtight container up to 2 months, though noodle texture will soften slightly upon thawing. Reheat gently over low heat with a splash of broth to prevent drying. Do not freeze lime wedges.