Korean Chili Chicken Noodles

Prepare the Noodles

1. 01

   Soak the glass noodles in warm water using the hottest setting from the tap.

Sear the Chicken

1. 02

   Heat a large skillet over high heat with a thin layer of neutral oil.
2. 03

   Add the chicken and cook until browned and lightly caramelized.
   

Build the Vegetable Base

1. 04

   Add the onion and scallion whites to the pan.
2. 05

   Cook until softened and fragrant.
3. 06

   Add the cabbage and cook until just tender but not mushy.
   

Add the Sauce

1. 07

   Add the gochujang, soy sauce, brown sugar, rice vinegar, and grated garlic to the pan.
2. 08

   Stir to coat the chicken and vegetables evenly.
   

Add the Noodles

1. 09

   Drain the soaked glass noodles and add them directly to the pan along with the water.
2. 10

   Cook thoroughly, tossing aggressively until the noodles are evenly coated and glossy.

Finish and Serve

1. 11

   Add the spinach and toss just until wilted, about 10–20 seconds.
2. 12

   Drizzle with toasted sesame oil and toss to coat.
3. 13

   Finish with scallion greens and optional Korean chili flakes and serve immediately.