Spicy Sesame Gochujang Noodles

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  8 oz Rice Noodles, Dry
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  fine sea salt and freshly-ground black pepper
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  8 oz Mushrooms, Shiitake
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  4 Green Onion (Scallion)(60g)
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  2 Garlic(6g)
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  2 Spinach
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  Optional Toppings: Chopped Fresh Cilantro Or Thai Basil, Chopped Peanuts, Toasted Sesame Seeds, Lime Wedges
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  0.5 cup 1/2 cup water
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  0.3 cup Gochujang, Korean Red Chili Paste
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  2 tbsp Soy Sauce, Low Sodium
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  1.5 tbsp Maple syrup
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  2 tsp Sesame Oil, Toasted
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  2 tbsp Lime Juice, Fresh

Instructions

1. 1Soak the rice noodles in hot water according to package instructions until just under al dente (they should still have a slight bite), then drain and set aside.
2. 2While the noodles soak, whisk together the gochujang, soy sauce, maple syrup, sesame oil, and lime juice in a small bowl until smooth and evenly combined; set the sauce aside.
3. 3Season the chicken breast with salt and pepper. Heat 1 tablespoon olive oil in a large sauté pan or wok over medium-high heat. Add the chicken and cook 4–5 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Transfer to a clean plate.
4. 4Add the remaining 1 tablespoon olive oil to the hot pan along with the sliced mushrooms and white parts of the green onions. Cook 5–7 minutes over medium-high heat, stirring occasionally, until the mushrooms are deeply browned. Add the minced garlic and cook 2 minutes more, stirring frequently, until fragrant.
5. 5Return the cooked chicken to the pan and add the drained noodles, gochujang sauce, and fresh spinach along with the green parts of the green onions. Gently toss everything over medium heat for 2–3 minutes, until the spinach is completely wilted and the noodles are heated through. If the mixture appears dry, add water 1/4 cup at a time (up to 1 cup total) to reach your desired consistency.
6. 6Taste and adjust seasoning with additional soy sauce if needed.
7. 7Divide the noodle mixture evenly into 4 airtight containers while hot. Allow to cool slightly before sealing.
8. 8Refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.