Chicken-Bok Choy Noodle Bowls Recipe

Name: Chicken-Bok Choy Noodle Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken thighs; 1 tablespoon gochujang (Korean red chile paste); 1 tablespoon sugar; 4 1/2 cups unsalted chicken stock; 1 1/2 cups water; 1/4 cup shallots, sliced; 2 tablespoons white miso or doenjang (Korean soybean paste); 1 tablespoon minced garlic; 1 teaspoon fish sauce; 1 pound firm water-packed tofu, cubed; 3 baby bok choy (about 6 ounces), halved; 4 ounces thin brown rice noodles (mai fun); 1/2 cup sliced mushrooms; 1/2 cup julienne-cut daikon radish; 6 tablespoons sliced green onions; 2 tablespoons sliced serrano or jalapeno pepper

Servings: persons

1 pound skinless, boneless chicken thighs
1 tablespoon gochujang (Korean red chile paste)
1 tablespoon sugar
4 1/2 cups unsalted chicken stock
1 1/2 cups water
1/4 cup shallots, sliced
2 tablespoons white miso or doenjang (Korean soybean paste)
1 tablespoon minced garlic
1 teaspoon fish sauce
1 pound firm water-packed tofu, cubed
3 baby bok choy (about 6 ounces), halved
4 ounces thin brown rice noodles (mai fun)
1/2 cup sliced mushrooms
1/2 cup julienne-cut daikon radish
6 tablespoons sliced green onions
2 tablespoons sliced serrano or jalapeno pepper

1
Rub chicken thighs with the gochujang and sugar; grill over medium-high heat 4 minutes on each side. Let stand 10 minutes; cut into large dice.
2
Bring stock, 1 1/2 cups water, and next 4 ingredients (through fish sauce) to a boil in a Dutch oven. Reduce heat, and simmer 10 minutes. Add tofu and bok choy; reduce heat to low.
3
Prepare noodles according to package directions. Add noodles to pan; cook 4 minutes or until heated. Divide soup among 6 bowls; top with diced chicken, mushrooms, radish, onions, and serrano.
4
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5
.

789

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound skinless, boneless chicken thighs, 1 tablespoon gochujang (Korean red chile paste), 1 tablespoon sugar, 4 1/2 cups unsalted chicken stock, and more.

Yes, Chicken-Bok Choy Noodle Bowls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Bok Choy Noodle Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions