This gochujang sesame noodles with chicken will be your new weeknight staple! Full of vegetables, chicken, and rice noodles, this recipe is hearty and filling. Made in around 30 minutes, these noodles are so simple but bursting with flavor.
Combine the chicken/vegetable broth, gochujang, soy sauce, maple syrup, sesame oil, and mirin in a small bowl. Set aside.
In a large bowl, add the chicken and season with salt, pepper, and garlic powder.
Bring a pot of water to a boil and add the dried rice noodles to the pot. Cook for 6 minutes before draining and rinsing under running cold water. Drizzle and coat the noodles with a bit of sesame oil to help keep the noodles from sticking.
Meanwhile, as the noodles cook, heat a large skillet with a tablespoon of oil over medium heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until cooked through. Transfer the chicken to a plate and set aside.
Wipe down the skillet if needed, and add another tablespoon of oil. Add the sesame oil to the skillet and sauté the onions for a minute. Add the garlic and sauté for 30 seconds.
Add the mushrooms and sauté for 4 to 5 minutes. Add the sliced bell peppers and sauté for 1 minute. Add the spinach and sauté for another minute or until the spinach has wilted.
Add the cooked noodles to the skillet along with the sauce.
Add the cooked chicken back to the skillet and toss until everything is well combined.
Garnish with sesame seeds and green onions if desired.