Spicy Peanut Chicken Noodles

Name: Spicy Peanut Chicken Noodles with Udon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Asian-inspired
Ingredients: 1 tbsp gochugaru (Korean chili flakes); 2 tbsp soy sauce, divided; 1 tbsp gochujang (Korean chili paste); 1 mini cucumber; 2 tbsp chives, chopped; 1/4 cup cilantro, chopped; 1 tbsp neutral oil; 150 g ground chicken; salt, to taste; 1 (200g) pack udon noodles; 2 tbsp peanut butter; 1 tsp sugar; 1/2 tsp salt; 1/4 tsp MSG; 1 tsp rice vinegar; 2 tbsp hot water

Spicy peanut chicken noodles combine chewy udon with a creamy gochujang-peanut sauce, seasoned ground chicken, and fresh herbs for a high-protein meal ready in under 30 minutes.

🌍Asian-inspired 🏷️Spicy noodles 🏷️Peanut noodles 🏷️Chicken noodles 🏷️Udon High-protein

🏷️

🏷️Quick meal

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TikTok

Total

25 min

Servings

1

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 tbsp gochugaru (Korean chili flakes)
2 tbsp soy sauce, divided
1 tbsp gochujang (Korean chili paste)
1 mini cucumber
2 tbsp chives, chopped
1/4 cup cilantro, chopped
1 tbsp neutral oil
150 g ground chicken
salt, to taste
1 (200g) pack udon noodles
2 tbsp peanut butter
1 tsp sugar
1/2 tsp salt
1/4 tsp MSGoptional
1 tsp rice vinegar
2 tbsp hot water

16 Ingredients

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Instructions

1
In a small bowl, mix together gochugaru, 1 tbsp of soy sauce, and gochujang to create the chicken sauce. Set aside.
2
Prepare the garnishes by thinly slicing the cucumber and chopping the chives and cilantro.
3
Heat neutral oil in a skillet over medium-high heat. Add the ground chicken and season with salt. Cook, breaking up the meat, until browned.
4
Pour the prepared chicken sauce over the cooked chicken. Stir to combine and cook for another minute until the sauce thickens slightly.
5
Meanwhile, bring a pot of water to a boil and cook the udon noodles according to package directions.
6
In a separate mixing bowl, combine peanut butter, sugar, 1/2 tsp salt, MSG (if using), the remaining 1 tbsp of soy sauce, and rice vinegar.
7
Add hot water to the peanut sauce mixture and whisk until smooth and creamy.
8
Drain the cooked udon noodles and add them directly to the bowl with the peanut sauce. Toss well to coat the noodles evenly.
9
Transfer the sauced noodles to a serving bowl. Top with the spicy ground chicken.
10
Garnish with the fresh cucumber, chives, and cilantro. Mix everything together and serve immediately.

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Tips & Notes

Pro tips

Brown ground chicken over medium-high heat until no pink remains (2-3 min) before deglazing the pan to keep it from sticking.
Whisk gochujang with soy sauce and a touch of water before adding to the pan to prevent lumps in the sauce.
Toss hot noodles with sauce immediately after draining to coat evenly; add a splash of cooking water if too thick.
Chop herbs and slice cucumber fresh right before serving to preserve crunch and bright flavor.

Substitutions

Ground chicken → ground turkey or pork (same cooking time)
Gochugaru → cayenne pepper (use half amount; flavor will be sharper, less fruity)
Gochujang → sriracha (1 tbsp; adjust soy sauce to 1 tbsp to reduce saltiness)
Udon noodles → ramen or soba (reduce cooking time by 1-2 minutes)

Storage & make-ahead

Store cooked noodles and chicken separately in airtight containers for up to 3 days; reheat gently with a splash of water before combining with fresh herbs and cucumber.

Common Questions

Can I use a different type of noodle instead of udon?

Yes. Ramen, soba, or wheat noodles work well. Adjust cooking time per package instructions; thinner noodles need 1-2 minutes less than udon.

What does gochugaru add that I can't replace easily?

Gochugaru brings fruity, smoky heat without the fermented depth of gochujang. Red pepper flakes lack this complexity, but work in a pinch at half the quantity.

How do I make this less spicy?

Reduce gochugaru and gochujang by half, or omit gochugaru entirely and use 1 tsp gochujang. Add a splash of soy sauce for depth.

Can I meal prep this?

Cook noodles and chicken ahead; store separately for up to 3 days. Reheat gently with a splash of water. Keep fresh herbs and cucumber separate until serving.