That Spicy Chick

Stir-fried Kimchi Chicken Noodles

This Stir-fried Kimchi Chicken Noodles is quick and easy to make, and full of the BEST spicy, sweet, and smoky flavors! It’s ready to go in 30 minutes, can be customized with your choice of protein, and perfect for busy weeknights!

Close up top view of plate with stir-fried kimchi noodles.

This Stir-fried Kimchi Chicken Noodles is something I whipped up on a busy evening with what I had on hand in my pantry and fridge.

I happened to have some kimchi (spicy Korean fermented cabbage) and ground chicken in the back of my fridge, and decided to make some easy stir-fried noodles for dinner.

This dish is very simple to make, but it packs a ton of flavor! It’s similar to my Creamy Spicy Korean Udon Noodles with Bulgogi Chicken. Except that it doesn’t have cream, and there’s no grilling of chicken involved.

It’s actually very much like a kimchi fried rice, but in a delicious and slurp-ili-cious noodles form. 😍

Front view of plate with spicy Korean noodles stir-fry and fork tucked into noodles. Wok and bottle with sesame seeds behind.

Why This Recipe Works

  • Using ground meat makes this an easy dish for a quick dinner on any weeknight since you don’t have to prep/cut the meat.
  • It’s flexible with your choice of protein. You can use ground pork, beef, or turkey if chicken is not your thing. Or you could make it vegetarian with Omnipork™, Beyond Beef™, or Impossible™ Beef!
  • You can use any type of Asian noodles that are good for stir-frying such yu mien (oil noodles), hokkien, udon, egg noodles, etc.
  • It’s full of the BEST spicy and smoky flavors and exploding with umami thanks to gochujang and kimchi.
  • Using kimchi juice in addition to the kimchi adds more umami and flavor to the noodles.
  • Everything gets cooked in one wok (or pan) in 15 minutes or less!

If you’re in the mood for some spicy Korean noodles tonight, you’ve got to try this!

Front view of plate with stir-fried chicken noodles dish with a fork tucked into the side.

Ingredients

Labeled fresh ingredients for Stir-fried Kimchi Chicken Noodles on a wooden board.
Fresh ingredients for Stir-fried Kimchi Chicken Noodles
  • Ground Chicken: I used ground chicken here. But ground pork, beef, turkey, or even vegetarian plant-based meat substitutes such as Omnipork™, Beyond Beef™, Impossible™ Beef would work well too.
  • Noodles: I uses fresh yu mien (oil noodles). But any other Asian noodles such as hokkien, udon, egg noodles, etc. would work. If using noodles that aren’t fresh and ready to cook, prepare them as instructed on the package instructions first before using them for this dish.
  • Napa Cabbage: Also known as Chinese cabbage. It’s widely available and can be found in the produce section of most supermarkets, as well as in wet markets in Asia. But you can use other (or add additional) veggies such as Chinese broccoli, baby spinach, bok choy, sliced carrots, snap peas, mushrooms, etc.
  • Chilies: I use hot red Bird’s Eye chilies, but any spicy red chilies in your area will work. Use less or deseed them if you prefer a milder dish. Or omit altogether if you’re not big on spice.
  • Egg: I scrambled an egg and tossed it through with the noodles. But you could also serve with a sunny side up egg and sprinkle some assorted chili powder (shichimi togarashi) on top when plating. If serving with a sunny side up egg, I recommend using one egg per person.
  • Oil: I use canola oil. But any other neutral flavored cooking oil with a high smoke point is fine to use.
Kimchi in a measuring cup and kimchi jar in the back.
Kimchi and kimchi juice
  • Kimchi: This is a Korean spicy fermented cabbage that comes in either packages, cans, or jars. It’s usually made with cabbage, radish, sometimes carrots, as well as plenty of other seasonings such as fish sauce, gochugaru, garlic, and ginger. You can find it in some large supermarkets, and Asian and Korean supermarkets. Different brands as well as how old the kimchi determines how sour it is.
  • Kimchi Juice: This is the liquid that is in the jar of the kimchi. It packs a TON of flavor!
Labeled sauce ingredients for Stir-fried Kimchi Chicken Noodles and measuring cup with sauce and spoon on a white backdrop.
Sauce ingredients for Stir-fried Kimchi Chicken Noodles
  • Gochujang: This is a fermented Korean chili pepper paste that comes in small tubs. It’s a spicy-sweet and smoky tasting paste, and not extremely hot in spite of its deep dark red color. It should be available in the Asian aisle of most supermarkets, as well as in Asian and Korean supermarkets.
  • Yellow Bean Sauce: This is a Thai fermented soybean paste/sauce that adds salty umami notes to this noodles stir-fry. You can substitute with white miso paste or Korean soybean paste (doenjang) if you have them on hand instead.
  • Honey: To balance out all the spicy and salty flavors. Feel free to use white sugar or other sweetener of your choice to taste.
  • Chili Oil: This is optional, and you can leave it out if you prefer to make this dish mild.
  • Gochugaru: This is Korean hot pepper powder. You can find it in a Korean grocery store or online. Alternatively, use chili powder. Use as much or as little as you like as some brands can be very spicy.

Full ingredient list and amounts are in the recipe card below.

How to Make Stir-fried Kimchi Chicken Noodles

Process steps to make Stir-fried Kimchi Chicken Noodles.
  1. Sauté onion and aromatics. Heat oil in a large nonstick wok over medium-high heat. Add the onion, spring onion white parts, and grated ginger and sauté for a 1-2 minutes until the onion has softened slightly. Then add the red chilies and garlic and stir-fry for another minute to combine.
  2. Add the ground chicken. Season with kosher salt and cook for 2 minutes, breaking up the clumps with your spatula, until just cooked through.
  3. Add kimchi and kimchi juice. Stir-fry to combine.
  4. Add noodles and sauce. Toss for a minute to combine, until the sauce reduces and thickens.
  5. Cook the egg. Push everything to the side of the wok and add a bit of oil. Pour in the egg and allow it to set for a few seconds. Then fold and break it up into pieces. Toss to combine with everything else in the wok.
  6. Toss through Napa cabbage and spring onion greens. Stir-fry for about a minute, then switch off the heat.
  7. Serve! Divide the noodles evenly onto plates and drizzle sesame oil on top. Sprinkle with toasted white sesame seeds and spring onion greens, then enjoy!

Full detailed instructions are in the recipe card below.

Front view of plate with stir-fried Korean noodles dish. Wok with noodles and spoon and fork in the back.

Cook’s Tips

  • Use a large deep sauté pan if you don’t have a large wok.
  • Spoon the kimchi into a measuring cup and cut with kitchen shears. This way none of the delicious kimchi juice gets wasted on the chopping board.
Fork holding up a bite of noodles above plate with noodles dish.

FAQs

Can I make this gluten-free?

I have not tried making this with gluten-free ingredients. But you will need to use a gluten-free gochujang, kimchi, soy sauce (or tamari), and noodles such as rice noodles or shirataki.

Can I use a different non-vegetarian protein?

Ground pork, turkey, beef, and even lamb would taste great with these stir-fried kimchi noodles. You could also use diced chicken cubes (boneless and skinless breast or thighs), pork loin (or tenderloin) or beef strips. Sliced pork belly rashers would taste amazing too.

Can I make this vegetarian/vegan?

Make it with a variety of stir-fry friendly veggies instead of chicken such as mushrooms, carrots, snap peas, etc. Or you could use crispy pan-fried tofu cubes, or a plant-based meat substitute such as Omnipork™, Beyond Beef™, and Impossible™ Beef. Also, be sure to use a vegan kimchi.

Can I make this ahead?

You can make this 2-3 days in advance and use it for meal prep if you like. Store in a sealed airtight container in the refrigerator. Reheat on high in the microwave for 2-3 minutes, stirring once in between, until hot throughout.

Fork holding up a bite of noodles, and plate with noodles and a fork. Text overlay "Stir-fried Kimchi Chicken Noodles".

More Delicious Easy Noodles Recipes


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Print
Close up top view of plate with stir-fried kimchi noodles.

Stir-fried Kimchi Chicken Noodles

This Stir-fried Kimchi Chicken Noodles is quick and easy to make, and full of the BEST spicy, sweet, and smoky flavors! It’s ready to go in 30 minutes and perfect for busy weeknights!

  • Author: Lavina
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 3 1x
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Korean
Scale

Ingredients

For the Sauce:

  • 2 TBLS Gochujang
  • 2 TBLS Low Sodium Light Soy Sauce
  • ½ TBLS Distilled Rice Vinegar (or white vinegar)
  • 1 TBLS Yellow Bean Sauce (substitute with white miso paste or Korean soybean paste – doenjang)
  • 23 TSP Honey, to taste (or white sugar or other sweetener of your choice)
  • ½ TBLS Sesame Oil
  • 1 TSP Chili Oil (optional), to taste
  • ½ TBLS Gochugaru (substitute with chili powder to taste if unavailable.)
  • ¾ TSP freshly cracked Black Pepper
  • 2/3 cup Water
  • 1 TSP Corn Starch

For the Stir-fried Kimchi Chicken Noodles:

  • ½ Yellow Onion – chopped small
  • 2 Spring Onion (Scallion/Green Onion) – chopped, whites and greens separated
  • 6 Garlic Cloves – minced
  • 1.5 TBLS grated Ginger
  • 210 Red Chilies, to taste – chopped
  • 11.5 cups Napa Cabbage (Chinese cabbage) – chopped
  • ½ cup Kimchi + 12 TBLS Kimchi Juice – chopped
  • 2.5 TBLS Canola Oil (or any other neutral flavored cooking oil with a high smoke point)
  • 240 grams Ground Chicken
  • ¼ TSP Kosher Salt
  • 300 grams / 10.6 ounces fresh Yu Mien (Oil Noodles) – or any other Asian noodles such as hokkien, udon, egg noodles, etc.
  • 1 Egg – lightly beaten
  • To Serve: Drizzle of sesame oil, toasted white sesame seeds, remainder spring onion greens

Instructions

Prep:

  1. Prepare the fresh ingredients: Chop the onion, spring onion (separate white and green parts), garlic, red chilies, Napa cabbage. Grate the ginger, and spoon the kimchi and kimchi juice into a measuring cup. Use kitchen shears to cut the kimchi into small pieces. Lightly beat the egg in a small bowl. Set everything aside.
  2. Make the sauce: Combine the gochujang, low sodium light soy sauce, distilled rice vinegar, yellow bean sauce, honey, sesame oil, chili oil (if using), gochugaru, freshly cracked black pepper, water, and corn starch in a measuring cup or bowl. Whisk together until thoroughly combined, then set aside.

For the Stir-fried Kimchi Chicken Noodles:

  1. Sauté onion and aromatics: Heat two tablespoons of canola oil in a large nonstick wok (or large deep sauté pan) over medium-high heat. Once hot, add the onion, spring onion white parts, and grated ginger. Sauté for 1-2 minutes, until the onion has softened slightly. Next, add the red chilies and garlic and stir-fry for another minute until fragrant.
  2. Cook the chicken: Add the ground chicken and kosher salt. Cook for 2 minutes, breaking up the clumps with your spatula, until just cooked through.
  3. Add kimchi and kimchi juice: Add the kimchi and kimchi juice and toss to combine.
  4. Add noodles and sauce: Give the sauce a quick stir with a spoon, then add the noodles and pour in the sauce. Toss for a minute to combine, until the sauce reduces and thickens.
  5. Cook the egg: Push everything to the side of the wok and add the remaining ½ tablespoon of oil. Pour in the egg and allow it to set for 20-30 seconds. Then fold it and break it up into pieced and toss to combine with everything else in the wok.
  6. Add veggies: Add the Napa cabbage and most of the spring onion greens (reserve a few pieces for garnish). Stir-fry for 45 seconds to a minute, until the cabbage has slightly softened but retains some crunch. Then switch off the heat.
  7. To Serve: Divide the noodles evenly onto plates and drizzle sesame oil on top. Sprinkle with the toasted white sesame seeds and the remainder spring onion greens. Serve immediately.

Notes

Ingredient Notes and FAQs

  1. Kimchi and kimchi juice: Kimchi is a Korean spicy fermented cabbage comes in packages, cans, or jars. It’s usually made with cabbage, radish, sometimes carrots, as well as plenty of other seasonings. You can find it in some large supermarkets, and Asian and Korean supermarkets. Kimchi juice is the liquid that is in the jar or package of kimchi and not a separate ingredient.
  2. Gochujang and gochugaru: Gochujang (fermented Korean chili pepper paste) and gochugaru (Korean hot pepper powder can be found in Asian or Korean grocery stores, or purchased online. Gochujang should be available in the Asian aisle of most supermarkets, as well as in Asian and Korean supermarkets. Use gochugaru to taste as some brands can be very spicy.
  3. Chilies: Use less or deseed them if you prefer a milder dish, or omit altogether if you’re not big on spice.
  4. Noodles: If using noodles that aren’t fresh and ready to cook such as vacuum sealed packs of noodles, prepare them as instructed on the package instructions first before using in the stir-fry. If using dried noodles, use 150 grams / 5.3 ounces.
  5. Egg: Instead of scrambling the egg and tossing with the noodles, you have the option to serve a sunny side up egg (one per person) and sprinkle some assorted chili powder (shichimi togarashi) on top when plating. I recommend using one egg per person if serving sunny side up.
  6. Can I make this gluten-free? Use a gluten-free gochujang, kimchi, soy sauce (or tamari), and noodles such as rice noodles or shirataki.
  7. Can I make this ahead? You can make this 2-3 days in advance and use it for meal prep if you like. Store in a sealed airtight container in the refrigerator. Reheat on high in the microwave for 2-3 minutes, stirring once in between, until hot throughout.
  8. Can I make this vegetarian/vegan? Use a variety of stir-fry friendly veggies instead of chicken such as mushrooms, carrots, snap peas, etc. Or you could use crispy pan-fried tofu cubes, or a plant-based meat substitute such as Omnipork™, Beyond Beef™, and Impossible™ Beef. Also, be sure to use a vegan kimchi.
  9. Can I use a different non-vegetarian protein? Ground pork, turkey, beef, and even lamb would taste great with these stir-fried kimchi noodles. You could also use diced chicken cubes (boneless and skinless breast or thigh), pork loin (or tenderloin) or beef strips. Sliced pork belly rashers would taste amazing too.

Nutrition

  • Serving Size: 1 plate
  • Calories: 576
  • Sugar: 21.7g
  • Sodium: 1229.2mg
  • Fat: 25.9g
  • Saturated Fat: 4.1g
  • Unsaturated Fat: 19.6g
  • Trans Fat: 0.1g
  • Carbohydrates: 63.8g
  • Fiber: 6.3g
  • Protein: 27.1g
  • Cholesterol: 159.8mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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