Korean Spicy Chicken Rice Noodle Bake
The Korean Spicy Chicken Rice Noodle Bake is more than just a meal; it's an experience. From the initial preparation to the final bite, this dish offers a delightful blend of flavors and textures that will leave you craving more.
Ingredients
For the marinade
- 1 tablespoon grated ginger
- 4 garlic cloves minced
- 2 tablespoon dark soy sauce
- 2 teaspoon brown sugar
- 4 tablespoon ketchup
- 2 tablespoon chili paste
For the casserole
- 6 boneless skinless chicken thighs
- 240 g ½ pound rice noodles
- 1 ½ cup chicken stock
- scallions and sesame seeds
Instructions
- In a large bowl whisk ingredients for the marinade. Mix marinade with chicken, cover with plastic wrap, transfer into the fridge and let sit for 4-8 hours.1 tablespoon grated ginger, 4 garlic cloves, 2 tablespoon dark soy sauce, 2 teaspoon brown sugar, 4 tablespoon ketchup, 2 tablespoon chili paste, 6 boneless skinless chicken thighs
- Fill the casserole dish with rice noodles. Place chicken on top.240 g ½ pound rice noodles
- Whisk chicken stock with remaining marinade in the bowl. Pour marinade mixture over the noodles (make sure that noodles are covered with liquid).1 ½ cup chicken stock
- Bake for 35-40 minutes. Serve topped with sesame and scallions.scallions and sesame seeds
Nutrition
Calories: 330kcalCarbohydrates: 42gProtein: 26gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 109mgSodium: 687mgPotassium: 427mgFiber: 1gSugar: 5gVitamin A: 91IUVitamin C: 2mgCalcium: 28mgIron: 2mg
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