Ingredients
Vegetables
- 10 oz bag (about 5 cups) Coleslaw Mix or Cruciferous Crunch Collection
- 4 Frozen Crushed Garlic Cubes (or 4 cloves fresh garlic)
Protein
- 16 oz Ground Chicken Breast
Sauces & Oils
- 3 Tablespoons Gochujang
- 3 Tablespoons Hoisin Sauce
- 3 Tablespoons Coconut Aminos
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Toasted Sesame Oil
- 1 Tablespoon Olive Oil
Other
- 8 oz Wheat Noodles (such as 3 packs of instant noodles without seasoning packets)
- ½ to 1 cup Reserved Cooking Water
Instructions
- Boil Noodles: Bring a large pot of water to a boil prepared for cooking the noodles later.
- Cook Vegetables: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the coleslaw mix or crunch collection veggies, seasoning with a generous pinch of kosher salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and have browned spots. Transfer them to a bowl and set aside.
- Brown Ground Chicken: In the same pan, add the ground chicken breast. Let it cook on one side without stirring for 3-4 minutes until golden brown, then break apart and continue cooking until fully done.
- Prepare Sauce: While the chicken cooks, combine gochujang, hoisin sauce, rice vinegar, coconut aminos, toasted sesame oil, and crushed garlic in a small bowl and mix thoroughly.
- Add Sauce to Chicken: Pour the prepared sauce into the cooked chicken in the pan. Stir well to coat the chicken evenly and cook for about one minute until the sauce is fragrant and sticks well to the chicken. Reduce heat to low.
- Cook Noodles: In the boiling water, cook the wheat noodles for about 4 minutes or until al dente according to package instructions. Reserve about one cup of the cooking water before draining the noodles.
- Combine Ingredients: Toss the cooked chicken, browned veggies, and noodles together in the pan. Add reserved cooking water gradually (about ½ cup) to loosen the mixture and help everything blend into a cohesive dish.
- Serve: Serve the noodles warm, optionally garnished with pickled cucumbers or kimchi, toasted sesame seeds, and sliced green onions for extra flavor.
Notes
- The reserved cooking water helps achieve the perfect saucy consistency without adding extra oil.
- Use fresh garlic if frozen crushed garlic cubes are unavailable for a fresher garlic taste.
- Instant noodles without flavor packets work best to control the sauce flavors.
- Pickled cucumbers or kimchi add a refreshing and tangy contrast to the spicy noodles.
- Feel free to substitute ground chicken with ground turkey or pork if preferred.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
