Spicy Korean Chicken And Rice Noodle Bake
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Are you ready for a culinary adventure that will set your taste buds ablaze? Look no further than this Korean Spicy Chicken Rice Noodle Bake, a dish that will leave you craving for more!
Imagine tender chicken thighs marinated in a spicy gochujang sauce, nestled among a bed of crispy rice vermicelli noodles, and topped with an assortment of colorful vegetables. It’s a flavor bomb just waiting to explode in your mouth!
To start, whisk together a marinade of ginger, garlic, rice vinegar, soy sauce, brown sugar, ketchup, sesame oil, and gochujang. Add in your chicken thighs and let them soak up all that flavorful goodness for at least an hour or up to 8 hours.
Next, preheat your oven to 425 degrees F and grease a 9×13-inch casserole dish with some sesame oil. Lay down a layer of rice vermicelli noodles, followed by a scattering of sliced mushrooms, peppers
Printable Recipe
Ingredients
- 1 pound chicken thighs
- 2 tablespoons gochujang
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 8 ounces rice vermicelli noodles
- 1 cup sliced mushrooms
- 1 cup sliced peppers
- 1 tablespoon sesame oil for greasing
Instructions
- 1. Whisk together a marinade of ginger, garlic, rice vinegar, soy sauce, brown sugar, ketchup, sesame oil, and gochujang.
- 2. Add chicken thighs to the marinade and let them soak for at least an hour or up to 8 hours.
- 3. Preheat your oven to 425 degrees F.
- 4. Grease a 9x13-inch casserole dish with sesame oil.
- 5. Lay down a layer of rice vermicelli noodles in the casserole dish.
- 6. Scatter sliced mushrooms and peppers over the noodles.
0 Comment