With these flavorful Spicy Korean Chicken and Ramen Noodle Packets for dinner tonight, you can switch things up.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons gochujang (Korean chile paste)
- 3 tablespoons soy sauce
- ⅓ cup water
- 2 tablespoons sesame oil
- 1 ½ teaspoons sugar
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 cup (1-inch) slices green onions
- 1 cup thinly sliced red cabbage
- 2 cups thinly sliced button mushrooms
- 1 zucchini, thinly sliced
- 2 (3 ounce) packages ramen noodles, cooked al dente
- Reynolds Wrap® Aluminum Foil
Instructions
- Preheat the oven to 425 degrees F.
- Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
- Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
- Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
- Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
- Bake in the oven for 25 minutes or until chicken is cooked throughout.
- Make a Reynolds Wrap(R) Aluminum Foil packet for delicious tasting food and easy cleanup.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 1341 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this before with different variations, as is it’s a good recipe though. I often add stuff to the top, I usually make the ramen separately so the noodles don’t overcook, but that’s just personal preference. It is spicy so I make my kids packets with less of the Chile paste and it’s still good. If you’re looking for something different for dinner I definitely recommend, as is or with mods to suit your personal tastes.
This was SO delicious. I prepared as is except left out the cabbage. Careful on the gochujang. It is very spicy. Next time I’ll try one tablespoon. Definitely will make again.
This looks delicious! I really enjoy spicy food and I’m inspired to make some spicy stuffed jalapeño ramen with chicken!
Spicy Korean chicken noodles and ramen sounds so devine. I’m super big on spice and I love jalapeno and Ramen. This totally inspired me to make some spicy ramen with Tex-Mex Jalapeno Pepper!!
I almost never post reviews but I made this recipe exactly as written and it FAR exceeded my expectations. It was delicious with so many amazing flavors. AND IT WAS EASY!!! Definitely making this again soon!
Excellent!!! Great flavor!
I loved it. I used gluten-free ramen noodles that were made with millet and brown rice. I used Sriacha so my husband had some issues with it. I will make it again to suit his taste better. Like the other reviewer, I did not use the pockets. I also made it vegetarian. It’s fun to change it up with whatever vegetables you have on hand.
We really liked this dish. Made it exactly as written and I don’t think we’d change a thing.
I was looking for a way to use up leftover chicken and vegetables. OK, I made a lot of modifications because I didn’t have all the ingredients – but what a great idea! My husband ate every bite and asked for more!
This was great. I used 1 lb boneless/skinless chicken thighs, and broccoli slaw instead of the red cabbage. Cooked it in the foil packets, then poured it all in a big bowl to serve. The foil packets made it very easy. Will definitely make again.
My husband made these and the flavor was amazing! He didn’t make them in the packets. He pan fried the sliced chicken and veggies and added the sauce and cooked noodles. The veggies were delicious. (Omitted the mushroom) Ps I am a huge Reynolds wrap fan. It use it daily for wrapping my kids mini subs for school lunch. So chances are when I make it again I’ll use it.