This Korean spicy chicken rice noodle bake is not just my new favorite spicy chicken recipe, but also my new favorite way to prepare rice noodles.
The chicken is briefly marinated in a gochujang marinade before being placed in a baking dish with dry rice vermicelli and chicken thighs on top.
As an added bonus, the leftovers can be served cold over greens for an incredible salad.
Ingredients:
Marinade
1 tablespoon of finely minced fresh ginger.
4 garlic cloves, minced
1/4 cup rice vinegar.
2 teaspoons of light soy sauce.
1 teaspoon of kosher salt.
1 tablespoon of brown sugar.
1/4 cup ketchup.
1 teaspoon of sesame oil.
2 tablespoons of gochujang (Korean chili paste), or more to taste.
Bake
Six large skinless, boneless chicken thighs.
1 teaspoon sesame oil for greasing the baking dish.
8 ounces of vermicelli rice noodles.
2 cups hen of the woods or sliced brown mushrooms
1/2 cup sliced Fresno chili peppers (or any other pepper)
1 cup sliced green onions, divided.
1 1/4 cups chicken broth.
Dressing
1/4 cup rice vinegar.
2 tablespoons sesame oil.
2 tablespoons toasted sesame seeds for garnish (optional).
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