SHEET PAN SPICY CHICKEN & CAULIFLOWER NOODLE BOWLS
This sheet pan chicken and cauliflower is a perfect pairing with our Momofuku Spicy Soy Noodles—but it’s also equally good all on its own. Let the chicken marinate while you break up the whole cauliflower and slice up your leeks, or start early and marinate it for up to 6 hours in the refrigerator. Serves 4.
Ingredients:
- ½ cup gochujang
- 3 tablespoons Momofuku Chili Crunch
- 2 tablespoons Momofuku Soy Sauce
- 3 + 1 tablespoons olive oil
- Toasted Sesame Oil (optional)
- 2–2½ pounds boneless skinless chicken
- 1 head cauliflower
- 2 large leeks
- Spicy Seasoned Salt
- 4 packs Momofuku Spicy Soy Noodles
- scallions, chopped (optional)
Directions:
- Heat oven to 425°F.
- Combine ½ cup gochujang, 3 tablespoons of Momofuku Hot Honey Chili Crunch, 2 tablespoons Momofuku Soy Sauce, 3 tablespoons of olive oil, and 2–3 dashes of Momofuku Sesame Oil, about ½ teaspoon. Add chicken and let marinate while you prepare the cauliflower and leeks.
- Cut cauliflower into small florets. Slice leeks in half, then cut into 1-inch segments. Mix with 1 tablespoon of olive oil and spread on a parchment lined sheet pan. Nestle chicken pieces into the cauliflower and leeks and drizzle with remaining marinade, using your hands to mix the marinade into the cauliflower and leeks. Season the sheet pan with about 1 teaspoon of Momofuku Spicy Seasoned Salt.
- Bake for 20–25 minutes, until the thermometer inserted into the thickest part of the chicken is 165°F. Optional: to add some char to your sheet pan, turn broiler to high and broil for 2 minutes on the top rack of the oven.
- Prepare Momofuku Spicy Soy Noodles according to package directions. Spoon Noodles into 4 bowls, top with chicken, cauliflower, and leeks and drizzle with pan sauce. Top with chopped scallions, if desired.
