Get ready for a flavour explosion with these spicy, peanutty gochujang noodles! This super easy, comforting dish is packed with natural goodness and comes together in a flash, making it perfect for a quick and healthy weeknight meal.
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Mince the garlic. Prepare the chives, spring onions, and coriander by finely chopping them.
In a small bowl or jar, whisk together the soy sauce, gochujang sauce, tomato paste, peanut butter, brown sugar, sesame oil, and minced garlic. Gradually add the chicken stock, shaking or stirring until the sauce is smooth and creamy.
Heat a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Season the chicken with salt and black pepper.
While the chicken cooks, boil the ramen noodles according to package instructions until just tender. Drain and set aside.
Once the chicken is cooked, add the prepared sauce to the skillet. Stir well to coat the chicken. Add the cooked ramen noodles and fresh spinach to the skillet. Toss everything together until the spinach has wilted and the noodles are thoroughly coated in the sauce. If the mixture seems too thick, add a little extra water or chicken stock to reach your desired consistency.
Divide the noodles and chicken into bowls. Garnish generously with the chopped chives, spring onions, and coriander. Drizzle with chilli oil and sprinkle with sesame seeds before serving.
Adjust the amount of gochujang sauce to your spice preference; use less for a milder flavour and more for extra heat.
For a vegetarian option, swap the ground chicken for crumbled firm tofu or your favourite plant-based mince.
If you don't have ramen noodles, any stir-fry noodles or even spaghetti can work as a substitute.