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Korean Spicy Chicken Rice Noodle Bake
Ingredients
  • subheading: Marinade:
  • 1 tablespoon finely minced fresh ginger
  • 4 cloves garlic, minced
  • ¼ cup rice vinegar
  • 2 tablespoons light soy sauce
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • ¼ cup ketchup
  • 1 teaspoon sesame oil
  • 2 tablespoons gochujang (Korean chili paste), or more to taste
  • subheading: Bake:
  • 6 large skinless boneless chicken thighs
  • 1 teaspoon sesame oil for greasing baking dish
  • 8 ounces vermicelli rice noodles
  • 2 cups hen of the woods mushrooms, or sliced brown mushrooms
  • ½ cup sliced Fresno chili peppers, or any other peppers
  • 1 cup sliced green onions, divided
  • 1 ¼ cups chicken broth
  • subheading: Dressing:
  • ¼ cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons toasted sesame seeds for garnish (optional)
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