Saucy Gochujang Noodles with Chicken

The recipe is ok, just not my kind of flavor combinations. For example, I found out I really don't like peanut butter in with noodles. Nothing wrong with the recipe though , just a matter of preference. I won't be making it again.

Good but too spice for us

missing a flavor(s) that works bring out together

Added some sesame oil to cook chicken, would be good with more spinach. Topped with peanuts for texture

Very yummy, and the spice can be adjusted. I used the cheap, dry ramen noodles, and subbed tofu for the chicken. It makes a lot of sauce, and works great as a marinade too. We often pack our own food into the baseball park, and I’m happy to start adding this into our rotation.

Nice flavor. Instead of using ramen noodles I used chow mein noodles. I really liked the combination. Next time I make this I will double the sauce.

The recipe needs better measurements for the noodles. I used stir fry noodles and wasn’t sure how much to use. I assumed 6 oz based on 2 packages of ramen noodles, but really, just say how much. Next time I make this, doubling the peanut butter too :)

Delicious and came together so quickly. The perfect amount of spice

SO GOOD. So easy. Added a bag of Asian medley veggies and did not need to add water or chicken broth.

My 21 year old daughter said this was the best thing I have ever made. I'm slightly insulted because this was so easy, I enjoy cooking and I usually make far more complex meals. The only change I made was adding 3 sliced up jalapenos I had sitting in the fridge because we like spicy. I added them with the chicken after the chicken was mostly done. I also really want to find better ramen noodles. I used instant which broke apart even with partial cooking.

Easy, quick and delicious. I used plant chef mince and added sugarsnap peas for more veggies and a bit of crunch. Will be making this again soon

Very substitution-friendly and delicious. Ran out of tomato paste so subbed ketchup and halved the brown sugar to make up for it. Subbed chow mein noodles for ramen, and two medium zucchini for the spinach. Also used diced chicken breast in place of ground chicken.

I used Thai kitchen rice noodles (half) and maybe it was too much noodle. In MY case water/broth didn't give us the "saucy-ness" we wanted. I made more sauce and added. It was great. I would prefer more rice noodles anyway so its more filling.

Made this again last night; I used tofu that I scrambled (recipe also from Pinch of Yum). I made a gluten free version for my partner using shirittaki noodles.Delicious!!

Enjoyed this a lot! The sauce was really tasty. I used boneless/skinless chicken breast cut up into 1" pieces (instead of ground), & also added carrots (shredded, only because I didnt feel like chopping them lolll) & mushrooms.

I have made a lot of dishes like this, but this one hit it out of the park. The sauce is the perfect blend of spicy, sweet, and salty. My entire family had seconds and asked when I can make it again. I used ground pork instead of chicken and chicken broth to thin the sauce instead of water. There were zero leftovers. Next time, I want to add some veggie like snap peas, carrots, broccoli, etc. Pinch of Yum has become a new favorite recipe blog. So many great recipes.