Name: Speedy Gochujang Chicken Noodles
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 250 grams Egg Noodle Nest; 80 grams Green Beans; 10 grams Cornflour; 2 unit(s) Garlic Clove**; 240 grams Diced British Chicken Breast; 50 grams Gochujang Paste; 25 milliliter(s) Soy Sauce; 5 grams Roasted White Sesame Seeds; 2 tbsp Honey; 150 milliliter(s) Water

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Recipes

Korean Recipes

Speedy Gochujang Chicken Noodles

Sam RichardsPublished on January 10, 2023

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Allergens:

Wheat

•Cereals containing gluten

•Egg

•Soya

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

250 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

80 grams

Green Beans

10 grams

Cornflour

2 unit(s)

Garlic Clove**

240 grams

Diced British Chicken Breast

50 grams

Gochujang Paste

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

2 tbsp

Honey

150 milliliter(s)

Water

Nutritional information

Energy (kJ)3127 kJ

Energy (kcal)747 kcal

Fat6.4 g

of which saturates1.9 g

Carbohydrate118.9 g

of which sugars21.5 g

Dietary Fibre7.9 g

Protein49.9 g

Salt5.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Garlic Press

•Large Frying Pan

•Measuring Jug

Cooking Instructions and Tips

Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.

When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

When the chicken is browned, add the beans and the garlic to the pan and stir fry for 1 min.

Stir in the gochuhjang paste, soy sauce, honey and water for the sauce (see pantry for both amounts).

Bring the sauce to the boil, then simmer until the beans are tender and the sauce has thickened slightly, 4-5 mins.

Once everything's cooked, add the noodles to the pan with the chicken.

Mix well to combine and cook until everything's piping hot and the sauce has thickened to coat the noodles, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Divide the noodles between bowls.

Sprinkle over the sesame seeds to finish.

Enjoy!