Korean Spicy Chicken Rice Noodle Bake

Recipe View 5 mins In a mixing bowl, combine minced ginger and garlic. Pour over 1/4 cup rice vinegar and let sit for 30 seconds. Whisk in soy sauce, salt, brown sugar, ketchup, 1 teaspoon sesame oil, and gochujang. (5 minutes)

Recipe View 8 hrs Add chicken thighs to the marinade. Toss until thoroughly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor. (1 hour to 8 hours)

Recipe View 10 mins Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish with 1 teaspoon sesame oil. (10 minutes)

Recipe View 5 mins Lay dry rice vermicelli in the greased dish, gently pulling the noodles apart to cover the bottom evenly. Break off sections as needed to fit. (5 minutes)

Recipe View 10 mins Evenly scatter mushrooms, peppers, and about half of the sliced green onions over the noodles. Top with marinated chicken thighs, smooth side up. Spoon any excess marinade over the chicken. (10 minutes)

Recipe View 2 mins Rinse the marinade bowl with chicken broth and pour the broth into the bottom of the dish, being careful not to rinse the marinade off the chicken. Top with a few tablespoons of green onions. (2 minutes)

Recipe View 33 mins Bake in the preheated oven until the chicken is no longer pink at the center and the juices run clear, approximately 30 to 35 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). (30-35 minutes)

Recipe View 5 mins Remove the chicken to a plate. Toss the noodles and vegetables in the pan until evenly combined. Add the remaining 1/4 cup rice vinegar and 2 tablespoons sesame oil; toss one last time. Taste and adjust seasoning as needed. (5 minutes)

Recipe View 2 mins Serve the chicken over the noodles. Sprinkle with sesame seeds and the remaining green onions for garnish. Enjoy! (2 minutes)