• 1 In large microwavable bowl, place broth. Microwave uncovered on High 7 to 10 minutes or until boiling. Add noodles; let soak in hot broth, turning frequently, until softened, at least 8 minutes.
  • 2 In small bowl, stir brown sugar, soy sauce, sesame oil and gochujang paste with fork. Set aside.
  • 3 In 5-quart Dutch oven, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 5 to 6 minutes, without moving, until browned. Stir chicken; cook 2 to 3 minutes longer or until no longer pink in center. Using slotted spoon, transfer chicken to small bowl, and cover with foil. Add mushrooms and carrots; cook over medium-high heat 7 to 9 minutes, stirring occasionally, until softened.
  • 4 Add soy mixture, chicken, noodles and broth; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is heated through. Remove from heat. Stir in spinach and green onions. Top with cilantro and sesame seed. Serve with lime wedges.
  • Patting the chicken dry before adding to the hot Dutch oven not only helps it brown nicely, but it will release easier rather than sticking, too.
  • While Korean glass noodles are more traditional for this dish, rice noodles have a similar texture and they’re much easier to find at the grocery store—just check the Asian foods section. Plus, rice noodles will soak up flavorful broth like a champ!
  • Looking to save time? Buy preshredded carrots at the grocery store rather than shredding them by hand.
  • While all mushrooms benefit from direct heat like sautéing or grilling, shiitakes are flexible, flavorful and tender enough that they’re delicious even when they’re plainly boiled. Sautéing them simply means bonus deliciousness.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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