Gochujang Chicken and Homemade Scissor-Cut Short Noodles
with Stir-Fried Baby Corn and Bell Pepper
Though seemingly a shortcut, the technique of cutting noodles with scissors or knives is actually believed to have originated during the Han Dynasty (206 BCE – 220 CE) in China before spreading to Korea. It was a way for those who didn't have access to noodle-making equipment to still enjoy fresh, homemade noodles. A simple dough is made with flour, water and salt, resulting in noodles with a slightly chewy texture and plenty of surface area to soak up sauce! Make sure to rest the dough well to allow it to hydrate properly.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
225 grams
Plain Flour
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Garlic Clove
60 grams
Baby Corn
1 unit(s)
Bell Pepper
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
240 grams
Diced British Chicken Breast
50 grams
Gochujang Paste
(Contains: Soya)
15 grams
Honey
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
¼ tsp
Salt for the Dough
130 milliliter(s)
Water for the Dough
20 grams
Butter
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
To make the noodles, in a large bowl, combine the flour and salt (see pantry for amount).
Gradually stir in the water for the dough (see the pantry for the amount), using a fork to combine the flour and water. Using your hands, work the mixture to make a rough-looking dough, 1-2 mins. TIP: Don't worry if it looks a little dry at first, it will come together as you work it.
Once there's no dry flour left in the bowl, turn the dough out onto a work surface and knead until it has a smoother texture, 2-3 mins.
Wrap the dough in cling film and set aside to rest, 15 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve the baby corn lengthways, then cut it in half again widthways.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Crush the peanuts in the unopened sachet using a rolling pin.
Once the dough has rested for 15 mins, knead it again until it becomes silky smooth, 2-3 mins.
Using your hands or a brush to coat a thin layer of oil over the dough and the blades of your kitchen scissors. Wrap the dough back up in the cling film and set aside to rest again.
While the dough rests, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper.
Fry until golden brown on the outside, 5-6 mins.
Next, add the baby corn and sliced pepper. Stir-fry until the chicken is cooked through and the veg is tender, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the garlic and gochujang paste to the chicken. Stir-fry for 1 min, then stir in the honey, soy, butter and water for the sauce (see pantry for both amounts) until well combined.
Remove from the heat and set aside for now.
Half-fill a medium saucepan with cold water but don't put it on the heat yet.
Over the saucepan, use the oiled scissors to snip small, thin strips of noodles off the dough and allow them to fall into the water. TIP: The smaller the noodles are, the quicker they'll cook.
Share the gochujang chicken noodles out between your serving bowls.
Finish by sprinkling over the peanuts.
Enjoy!
