These Gochujang Chicken Vermicelli Bowls are the perfect Meal Prep and weekday lunch that is not only easy to make but is packed with flavour and protein! With tender, marinated chicken thighs, a spicy Gochujang sauce, and refreshing veggies, this dish is not only delicious but also high in protein and low in calories

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Video: How to make Gochujang Chicken Vermicelli Bowls

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What is Gochujang?

Before we dive into the recipe, let’s quickly talk about Gochujang. This Korean chili paste is made with fermented soybeans, red chili pepper flakes, and rice. It brings a unique spicy-sweet flavor to dishes like this one, making it the perfect base for a savory marinade and sauce. If you’re a fan of bold, umami-packed flavors, Gochujang will become your new best friend in the kitchen.

The Gochujang I use in this recipe is the Ottogi Gochujang Pepper Paste.

Why You’ll Love These Gochujang Chicken Vermicelli Bowls

Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
High Protein: With 32g of protein per serving, this meal will keep you full and fueled.
Customizable: Adjust the spice level or veggies to suit your taste!
Meal Prep Friendly: Enjoyed cold, making it ideal for lunchboxes or prepping ahead for the week.
Low-Calorie: At just 425 calories per bowl, it’s a healthy and satisfying option.

Ingredients for Gochujang Chicken Vermicelli Bowls

Here’s everything you’ll need for this recipe. You can find Gochujang paste at most supermarkets or Asian grocery stores. I use this brand.

For the Chicken

4 large chicken thighs (or 6 smaller) – 600g raw
1/2 tbsp sweetener (I use Natvia)
1 tsp chicken stock paste/powder (optional)
1 tsp chili paste (optional)
2-3 cloves minced garlic
1 tsp low sodium soy sauce
1 heaping tbsp Gochujang paste (20g)

For the Gochujang Sauce

1 tbsp sweetener (I use Natvia)
2.5 tbsp rice wine vinegar
3 tbsp Gochujang paste (60g)
1 tbsp sesame oil
1 clove garlic (minced)

For the Noodle Bowl

160g dried vermicelli noodles (40g dried per bowl)
1-2 carrots, julienned or thinly shredded
1-2 cucumbers, julienned
Iceberg lettuce
2 tsp sesame seeds (1/2 tsp per bowl)
Green onion for garnish
Lime wedge for serving

Macros Per Bowl

(4 Servings, 1 serving= 1 Bowl)

Calories: 425

Carbs: 47g

Protein: 32g

Fat: 11g

These Gochujang Chicken Vermicelli Bowls are packed with protein and fiber, making them a filling and satisfying meal. The Gochujang paste adds a spicy kick without the added sugar and calories you might find in traditional sauces.

Storage and Meal Prep Tips

Store in the fridge for up to 4-5 days.

Can eat cold OR can heat up in microwave for 1 minute to loosen up the noodles and chicken (does not affect veggies) OR alternatively keep the chicken separate, reheat then add it (along with the sauce) to the noodle bowl and veggies on the day of consumption.

Meal Prep Glass Bowls I use.

I like to store the dressing/sauce in separate containers so the noodles and veggies do not go soggy

You can also store the chicken separately so you can reheat it and add to your bowl when you’re ready to serve/eat.

FAQ

Can I use other noodles instead of vermicelli?
Absolutely! If you can’t find vermicelli noodles, you can substitute with rice noodles, zucchini noodles (for a low-carb option), or egg noodles.

Can I make this dish vegetarian?
Yes! Swap the chicken for tofu or tempeh, and follow the recipe as usual. The Gochujang sauce will still give you that delicious, savory flavor.

Can You Serve Gochujang Chicken Vermicelli Bowls Cold?

Yes! This dish is served cold, which makes it perfect for meal prepping or enjoying a light, refreshing dinner on warmer days. If you prefer a warm meal, simply heat the bowl in the microwave for 30 seconds to 1 minute to loosen up the noodles without affecting the veggies.

Other Healthy Meal Prep Ideas you may like

Healthy Gochujang Chicken Vermicelli Bowls

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Prep Time 15

Cook Time 20

Course Main Course

Servings

Calories 425 kcal

Ingredients

For the Chicken:

4 large chicken thighs or 6 smaller – 600g raw
½ tbsp sweetener I use Natvia
1 tsp chicken stock paste/powder optional
1 tsp chili paste optional
2-3 cloves minced garlic
1 tsp low sodium soy sauce
1 tbsp Gochujang paste 20g

For the Gochujang Sauce:

1 tbsp sweetener I use Natvia
2.5 tbsp rice wine vinegar
3 tbsp Gochujang paste 60g
1 tbsp sesame oil
1 clove garlic minced

For the Vermicelli Bowl:

160 g dried vermicelli/bean thread noodles 40g per bowl, dried
1-2 carrots julienned or thinly shredded
1-2 cucumbers julienned
Iceberg lettuce chopped
2 tsp sesame seeds ½ tsp per bowl
Green onion sliced (for garnish)
Lime wedges to serve

Instructions

In a bowl, combine chicken thighs with sweetener, chicken stock paste, chili paste, minced garlic, soy sauce, and Gochujang paste. Mix well and marinate for at least 1 hour (overnight for best flavor).

Cooking Options:

Air Fryer: Cook at 190°C (375°F) for 20-22 minutes, flipping halfway.
Pan Fry: Heat a pan over medium heat and cook for 5-7 minutes per side, until fully cooked.
In a small bowl, whisk together sweetener, rice wine vinegar, Gochujang paste, sesame oil, and minced garlic. Set aside.

Assemble the Vermicelli Bowls:

Soak vermicelli noodles in hot water for 5 minutes (or per package instructions). Drain and rinse under cold water to stop cooking.
Divide the noodles evenly into 4 bowls. Add julienned carrots, cucumber, and lettuce.
Slice the cooked chicken and place on top of the noodles. Sprinkle with sesame seeds and green onion.
Serve with 2-3 tbsp of Gochujang sauce on the side, so the veggies stay crisp.