Gochujang Butter Chicken Thigh Noodles: Creamy, Spicy, and Umami-Rich 🔥
This remix is deep, creamy, and dangerously good. Tender seared chicken thighs tossed in a gochujang garlic butter sauce with savory noodles that coat your fork like spicy velvet. It’s Korean-inspired
This remix is deep, creamy, and dangerously good. Tender seared chicken thighs tossed in a gochujang garlic butter sauce with savory noodles that coat your fork like spicy velvet. It’s Korean-inspired comfort food, skillet-style.
Gochujang adds heat and fermented depth, while butter and sesame oil bring smooth richness. Every bite is sweet, spicy, and insanely indulgent—with enough protein and carbs to power you through the week.
Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Cuisine: Korean Fusion
Course: Main Dish
Difficulty: Easy
Ideal for: High-Flavor Meal Prep, Comfort Food Cravings
Calories: 675 kcal per serving | Protein: 43g | Carbs: 47g | Fats: 30g
Estimated Cost per Serving: $4.10
Ingredients
For the Chicken
3 lbs (1.36 kg) boneless, skinless chicken thighs
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
Salt and black pepper, to taste
1½ tablespoons avocado oil
For the Noodles
1 lb (454 g) spaghetti or udon noodles, cooked and drained
1½ tablespoons sesame oil
1 tablespoon soy sauce
For the Gochujang Butter Sauce
6 tablespoons (84 g) unsalted butter
1 tablespoon (15 mL) sesame oil
8 cloves garlic, minced
3 tablespoons (45 mL) gochujang
2 tablespoons (30 mL) soy sauce
1½ tablespoons (22 mL) rice vinegar
1 tablespoon (15 g) brown sugar
1 tablespoon (15 mL) oyster sauce
1–2 tablespoons (15–30 mL) water or reserved noodle water
Toppings (Optional)
Chopped scallions
Toasted sesame seeds
Crushed roasted peanuts
Chili oil or sriracha drizzle
Lime wedges
Instructions
Cook the Chicken: Season chicken thighs with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat avocado oil in a large skillet over medium-high heat. Sear chicken in batches for 4–5 minutes per side until golden brown and cooked through. Remove and let rest, then slice into strips.
Cook the Noodles: Boil noodles according to package instructions. Drain, then toss with sesame oil and soy sauce. Set aside. Reserve noodle water if using.
Make the Sauce: In the same skillet, reduce heat to medium. Add butter and sesame oil. Once melted, stir in garlic and sauté for 1–2 minutes until fragrant. Stir in gochujang, soy sauce, rice vinegar, brown sugar, oyster sauce, and a splash of water. Simmer for 2–3 minutes until glossy and slightly thickened.
Combine: Add sliced chicken back to the skillet. Add cooked noodles. Toss everything together until hot and fully coated in sauce.
Serve: Divide into containers or serve hot. Garnish with scallions, sesame seeds, crushed peanuts, or lime wedges if desired.
Key Tips for Perfect Gochujang Butter Chicken Thigh Noodles
Let Chicken Rest: Resting before slicing keeps it juicy and flavorful.
Use Udon or Chewy Noodles: The thicker the noodle, the better it holds the sauce.
Balance the Heat: Gochujang brings a mellow burn—adjust with chili oil if you want more kick.
Reserve Noodle Water: A tablespoon or two helps loosen and extend the sauce.
Tips for a Healthier Lifestyle
Trim the Chicken: Reduces fat while keeping the protein high.
Use Low-Sodium Soy Sauce: Helps manage sodium levels in this umami-heavy dish.
Add Veggies: Stir in sautéed mushrooms, shredded cabbage, or spinach for bulk and fiber.
Sub Greek Yogurt: Stir in ¼ cup for extra creaminess and probiotics.
Meal Prepping Variation Ideas
Lemon Gochujang Version: Add zest and juice of 1 lemon to the sauce.
Creamy Miso Butter Swap: Replace oyster sauce with white miso paste and reduce soy slightly.
Gochujang Alfredo: Add ¼ cup light cream cheese and ½ cup reserved noodle water for creamy fusion.
Rice Noodle Version: For a gluten-free option, use flat rice noodles instead.
Pairing Options
Quick Pickled Cucumbers: Crunchy, cold, and balances the heat.
Miso Soup or Broth: Keeps it light and refreshing on the side.
Kimchi or Pickled Daikon: Adds a fermented bite and depth.
Iced Barley Tea or Cucumber Mint Sparkling Water: Refreshing against the bold heat.
Storing Leftovers
Refrigerate: Store in airtight containers for up to 6 days.
Reheat: Add a few drops of water or noodle water, cover with a damp paper towel, and microwave until hot.
Freeze: Sauce and sliced chicken can be frozen for up to 5 months. Noodles are best fresh but can still be frozen.
🛒 Grocery List for Gochujang Butter Chicken Thigh Noodles
Protein & Dairy
☐ 3 lbs chicken thighs
☐ 6 tablespoons unsalted butter
Produce
☐ 8 cloves garlic
☐ Scallions
☐ Lime (optional)
Pantry & Staples
☐ 1 lb spaghetti or udon noodles
☐ Gochujang
☐ Avocado oil
☐ Sesame oil
☐ Soy sauce
☐ Oyster sauce
☐ Brown sugar
☐ Rice vinegar
☐ Garlic powder
☐ Onion powder
☐ Smoked paprika
☐ Salt and black pepper
☐ Sesame seeds (optional)
☐ Chili oil or sriracha (optional)
☐ Crushed peanuts (optional)