Korean Spicy Chicken Rice Noodle Bake Recipe

Name: Korean Spicy Chicken Rice Noodle Bake
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Yield: 6
Ingredients: 1 rounded tablespoon finely minced ginger; 4 cloves garlic, minced; 1/4 cup rice vinegar; 2 tablespoon light soy sauce; 1 teaspoon kosher salt; 1 tablespoon brown sugar; 1/4 cup ketchup; 1 teaspoon sesame oil; 2 tablespoons gochujang (Korean chili paste), or to taste; 6 large skinless boneless chicken thighs; 1 teaspoon sesame oil for greasing baking dish; 8 ounces vermicelli rice noodles; 2 cups hen of the woods mushrooms, or sliced brown mushrooms; 1/2 cup sliced Fresno chili peppers, or any other peppers; 1 cup sliced green onions, divided; 1 1/4 cups chicken broth; 1/4 cup rice vinegar; 2 tablespoons sesame oil; 2 tablespoons toasted sesame seeds for garnish, optional

Cook Time: 30 minutes

Ingredients

Marinade:
1 tablespoon finely minced fresh ginger
4 cloves garlic, minced
1/4 cup rice vinegar
2 tablespoons light soy sauce
1 teaspoon kosher salt
1 tablespoon brown sugar
1/4 cup ketchup
1 teaspoon sesame oil
2 tablespoons gochujang (Korean chili paste), or more to taste
For Baking:
6 large skinless boneless chicken thighs
1 teaspoon sesame oil for greasing the baking dish
8 ounces vermicelli rice noodles
2 cups hen of the woods mushrooms, or sliced brown mushrooms
1/2 cup sliced Fresno chili peppers, or any other peppers
1 cup sliced green onions, divided
1 1/4 cups chicken broth
Dressing:
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds for garnish (optional)

Directions

Step 1: In a mixing bowl, add the ginger and garlic, then pour over the 1/4 cup rice vinegar. Let the mixture sit for 30 seconds.

Step 2: Whisk in the soy sauce, salt, brown sugar, ketchup, sesame oil, and gochujang. Stir until everything is well combined.

Step 3: Add the chicken thighs to the marinade, tossing and turning them until thoroughly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor.

Step 4: Preheat the oven to 425F (220C). Grease a 9x13-inch casserole dish with 1 teaspoon of sesame oil.

Step 5: Lay the rice vermicelli in the baking dish, pulling the dry noodles apart to cover the bottom evenly. Break off sections of noodles as needed.

Step 6: Evenly scatter the mushrooms, sliced peppers, and half of the green onions over the noodles.

Step 7: Place the marinated chicken thighs on top of the vegetables, smooth side up. Spoon any excess marinade over the chicken.

Step 8: Rinse the marinade bowl with chicken broth and pour it into the bottom of the casserole dish, making sure not to wash the marinade off the chicken.

Step 9: Top the chicken with a few tablespoons of the remaining green onions.

Step 10: Bake the casserole in the preheated oven for 30 to 35 minutes, or until the chicken is no longer pink in the center and the juices run clear. The internal temperature should reach 165F (74C) when measured with an instant-read thermometer.

Step 11: Remove the chicken from the dish and set it aside on a plate. Toss the noodles and vegetables in the pan until everything is well combined.

Step 12: Add the remaining 1/4 cup rice vinegar and 2 tablespoons sesame oil to the pan, and toss everything one last time. Taste for seasoning and adjust if necessary.

Step 13: Serve the chicken over the noodles and garnish with sesame seeds and more green onions, if desired.

Chef's Notes:

This recipe was inspired by a chicken teriyaki dish by Nadiya Hussain from Nadiya Bakes.
Adjust the amount of gochujang depending on how spicy you prefer the dish.
For best results, use rice noodles, as wheat noodles will not provide the same texture.
If you prefer more sauce, prepare an extra batch of the marinade and add 1/2 cup of water. Bring it to a simmer before using it.

Nutrition Facts (per serving):

Calories: 461
Total Fat: 26g (33% DV)
Saturated Fat: 7g (34% DV)
Cholesterol: 190mg (63% DV)
Sodium: 1277mg (56% DV)
Total Carbohydrates: 21g (8% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 7g
Protein: 38g (76% DV)
Vitamin C: 23mg (25% DV)
Calcium: 44mg (3% DV)
Iron: 2mg (12% DV)
Potassium: 596mg (13% DV)

The Story Behind Korean Spicy Chicken Rice Noodle Bake

The Korean Spicy Chicken Rice Noodle Bake is a contemporary twist on traditional Korean flavors, combining the rich, savory heat of gochujang with tender chicken and delicate rice noodles. While baked noodle casseroles are more common in Western cuisines, this recipe adapts Korean marinades and seasoning techniques to create a unique fusion dish. Its origin can be traced to modern interpretations of Korean home cooking, where convenience and bold flavors intersect.

Regional Variations and Influences

This dish is inspired by Korean culinary practices but incorporates elements more typical of Western casseroles, such as the baking method and layered noodle presentation. In Korea, spicy chicken dishes often feature short-cooked chicken in a wok or on a stovetop, with rice as the staple. In this baked version, rice vermicelli replaces plain steamed rice, and mushrooms, peppers, and green onions add textural variety. Regional Korean recipes might vary in spice intensity, with southern provinces favoring hotter preparations and northern regions using milder flavors.

Distinctive Features Compared to Similar Dishes

Unlike traditional Korean dishes such as dak galbi or spicy stir-fried chicken, this bake uses dry rice noodles that soften directly in the oven, absorbing the marinade and chicken juices. This results in a dish that is simultaneously saucy and tender while keeping some noodles slightly al dente. The combination of gochujang, ketchup, rice vinegar, and sesame oil differentiates it from other chicken noodle recipes by layering sweet, sour, and spicy flavors rather than relying solely on soy-based sauces.

Typical Serving Contexts

This casserole-style dish is versatile and can be served in both casual and formal settings. It works well as a family dinner or a weeknight meal, especially for those who appreciate bold flavors with minimal preparation. Restaurants that specialize in Asian fusion or modern Korean cuisine may serve it as a main entre, garnished with toasted sesame seeds and sliced green onions. Leftovers are convenient for reheating, making it a popular option for meal prep enthusiasts.

Interesting Facts

Gochujang, the Korean chili paste used in this recipe, dates back over 1,000 years and is a staple in Korean cooking for its spicy, sweet, and umami profile.
The layering of dry rice noodles under the chicken allows them to absorb the marinade gradually during baking, a technique not commonly used in traditional Korean cuisine.
The combination of ketchup and gochujang is a modern fusion approach, blending Western and Korean flavor profiles to create a balanced, slightly sweet heat.
This dish demonstrates how Korean flavors can be adapted for oven cooking without losing authenticity, appealing to home cooks worldwide who prefer baked dishes over stir-frying.
While sesame oil is used sparingly for aroma and taste, it significantly enhances the nutty undertone that complements the spiciness of the gochujang marinade.

FAQ about Korean Spicy Chicken Rice Noodle Bake Recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) for 10-15 minutes, or microwave in short intervals, stirring between each, until heated through.

Yes, this dish can be frozen for up to 2-3 months. To freeze, allow the dish to cool completely, then cover tightly with plastic wrap and foil before placing in the freezer. When ready to reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-25 minutes.

While it is possible to substitute wheat noodles, it is not recommended. Rice noodles provide the best texture for this recipe. If you must use wheat noodles, be aware that the texture and cooking times may differ from the original recipe.

If you cannot find gochujang, you can substitute it with a mix of Sriracha sauce and a little soy sauce or miso paste for umami flavor. Keep in mind that gochujang has a unique sweetness and depth of flavor, so the result will be slightly different.

Yes, you can make this dish vegan by substituting the chicken with tofu or tempeh. You can also replace the chicken broth with vegetable broth and use a vegan-friendly soy sauce.

The spiciness of the dish depends on the amount of gochujang you use. You can adjust the heat level by using more or less gochujang, or by adding other ingredients like honey or sesame oil to balance the heat. For a milder version, use less gochujang and omit the Fresno chili peppers.

To enhance the flavor, you can try marinating the chicken for a longer period, up to 8 hours. Adding more vegetables like carrots, bell peppers, or zucchini will also increase the dish's depth of flavor. Adjusting the balance of the marinade with extra sesame oil or rice vinegar can also make a noticeable difference.

Yes, you can use a variety of mushrooms. While hen of the woods is recommended, other mushrooms like shiitake, portobello, or cremini mushrooms will also work well. Just slice them thinly for even cooking.

This dish is best served warm with the chicken on top of the noodles and vegetables. You can garnish with toasted sesame seeds and extra green onions for added flavor and crunch. Serve it as a complete meal on its own, or pair it with a simple salad or steamed vegetables.

Yes, you can adjust the recipe to suit your needs. Simply scale the ingredients up or down based on the number of servings you want. The cooking time should remain the same as long as the dish is prepared in a similar-sized baking dish.

Comments

Pamela Jones

08/08/2024 05:23:06 AM

I tried the recipe with baby bella mushrooms and jalapeños instead, and it turned out fantastic! The flavor was great and it was really easy to make. Next time, I think I'll make some extra sauce and adjust the veggie-to-noodle ratio by adding more carrots and bell peppers. Some of the noodles were still a bit crunchy, so I folded them under and saved them for tomorrow's lunch.

Benjamin Anderson

06/04/2025 09:34:24 AM

I found this recipe to be incredibly easy to prepare! The flavors were absolutely delicious and it met all my expectations. I had to make a few ingredient substitutions since I didn't have fresh peppers or plain ketchup on hand. Instead, I used my home-canned mushrooms and Sriracha ketchup, which added a nice level of spice. I also added thinly sliced celery and sweet onion on top of the dry rice vermicelli as suggested by the chef, and it worked perfectly to soften the noodles. This dish turned out fantastic and I will definitely be making it a regular part of my menu, although next time I'll make sure to have all the original ingredients on hand. The combination of fresh ginger, garlic, and sesame oil created a flavorful and satisfying meal that I thoroughly enjoyed. Highly recommended!

Catherine Allen

10/23/2022 02:51:30 PM

This was absolutely fantastic! I mostly followed the recipe as directed, using powdered ginger and the portabella mushrooms I had available, along with sriracha sauce. It was simple to prepare and incredibly delicious!

Richard Davis

07/04/2023 11:12:05 PM

Although Chef John mentioned it numerous times in his recipe and notes, I mistakenly thought "vermicelli" meant wheat noodles instead of rice noodles for some reason. Not sure why my brain got confused, but it wasn't until I reached step 6 and watched the video that I realized my mistake. Despite this hiccup, I decided to continue with the recipe. Following Chef John's noodle recommendation would be best, but the dish still turned out splendidly, possibly because I added hot broth. I skipped Step 8 since the wheat noodles were already cooked and saucy enough. I will definitely be making this dish again as it is super flavorful and we all enjoyed it. Thank you, Chef John!

Thomas Brown

01/06/2025 02:15:19 AM

Review Rewritten: The dish turned out delicious and was surprisingly simple to prepare. However, it might turn out a bit dry for some. I may have gone a bit overboard with the marinade, adding about half a cup of ketchup and a splash of water to only 6.75 oz of noodles. I found that it still needed the rice vinegar and sesame oil dressing to achieve the desired consistency for the noodles. My husband thoroughly enjoyed it, and it's a convenient option for a weeknight meal as long as you account for the marinating time. I will certainly be making this dish again.

Christine Rivera

08/17/2022 06:10:53 PM

Another fantastic recipe from Chef John! While I personally felt that the additional rice vinegar for tossing into the rice noodles was unnecessary, as a fan of rice vinegar, I found it a bit overpowering. Next time, I will either use less or skip it altogether and opt for a light drizzle of sesame oil instead. Nevertheless, the dish turned out superb, and I am eagerly looking forward to preparing it again soon!

Mark Johnson

09/13/2022 09:47:46 PM

I prepared this dish for dinner following Chef John's instructions, and it was absolutely fantastic! I used two Jalapeño peppers without any substitutions, cooked it in a convection oven at 375°F for 40 minutes, and it turned out perfectly. The noodles had a lovely crunch to them, and the dressing harmonized the flavors beautifully. I experimented with different types of mushrooms, and they added a meaty texture to the dish. I'm thinking of trying to make a vegan version as well as one with beef or pork. This was an incredibly delicious and simple recipe. I would definitely serve it to guests - it's on par with restaurant quality.

Joyce Mitchell

05/08/2024 04:52:16 AM

Exquisite flavors and wonderful textures! I didn't have chicken thighs, so I used chicken breasts that I filleted to ensure the marinade penetrated thoroughly. The chicken turned out moist and delicious. I topped it off with crushed roasted peanuts instead of sesame seeds, and it was a fantastic alternative. No additional sauce needed, it was perfect just the way it was.

Matthew Diaz

01/31/2025 10:34:37 AM

I absolutely love the flavor combination and the delicious sauce on the chicken. I prepare this dish at least once a month and the leftovers are just as delicious!

Nancy Martinez

03/12/2025 08:18:29 AM

This dish had a unique tomato taste, likely due to the ketchup. I believe using more classic stir-fry sauces would have improved the overall flavor. It's uncommon for Chef John's sauces to be underwhelming.

Patrick Rodriguez

07/30/2024 03:54:55 PM

Absolutely adored this recipe. While the gourmet mushrooms were a bit pricey, they truly elevated the dish. It was incredibly tasty. We ended up with plenty of leftovers and I was pleasantly surprised to find that it froze beautifully. Enjoying it the second time with minimal effort was a delightful bonus!

Kenneth Walker

09/08/2023 10:38:28 AM

We had a great time trying out this recipe. We stuck to the instructions closely, although we decided to double the marinade. The dish turned out to be absolutely delicious, and it was straightforward to prepare. We look forward to making it again. Many thanks for sharing this recipe!

Mary Collins

01/09/2025 12:15:31 PM

I doubled the marinade recipe because I was cooking 8 thighs from a large chicken. The result was perfect! I will definitely make this dish again.

Steven Rodriguez

01/27/2023 10:07:31 PM

Followed the recipe exactly, only substituted shiitake and cloud ear mushrooms. Somewhat let down by the result. Didn't meet my expectations in terms of flavor.

Kenneth Carter

11/19/2023 05:03:09 AM

This meal was fantastic! The flavors were on point, and it was so easy to put together - essentially a one-pot wonder which was perfect for a busy weeknight. I followed the recipe to a tee and it did not disappoint.

Pamela Evans

09/14/2023 05:59:25 AM

I tried out this recipe for dinner tonight and it was not just simple to make, but incredibly tasty. I cooked 10 small chicken thighs and I am thrilled to have leftovers for tomorrow's lunch. This recipe is definitely a winner!

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