Spicy Peanut Chicken Noodles

30 mins
Serves 2
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Directions

  1. 1Whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar, and MSG until smooth.
  2. 2Whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar, and MSG until smooth.
  3. 3Whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar, and MSG until smooth.
  4. 4Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside.
  5. 5Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside.
  6. 6Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside.
  7. 7Slice the cucumber into thin half moons.
  8. 8Slice the cucumber into thin half moons.
  9. 9Slice the cucumber into thin half moons.
  10. 10Pick the coriander leaves.
  11. 11Pick the coriander leaves.
  12. 12Pick the coriander leaves.
  13. 13Finely slice the green tops of the spring onions.
  14. 14Finely slice the green tops of the spring onions.
  15. 15Finely slice the green tops of the spring onions.
  16. 16Combine the cucumber, coriander, and green spring onion tops in a bowl.
  17. 17Combine the cucumber, coriander, and green spring onion tops in a bowl.
  18. 18Combine the cucumber, coriander, and green spring onion tops in a bowl.
  19. 19Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar, and the white parts of the spring onions to a blender.
  20. 20Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar, and the white parts of the spring onions to a blender.
  21. 21Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar, and the white parts of the spring onions to a blender.
  22. 22Blitz the ingredients in the blender until smooth and set aside.
  23. 23Blitz the ingredients in the blender until smooth and set aside.
  24. 24Blitz the ingredients in the blender until smooth and set aside.
  25. 25Heat a large frying pan over high heat.
  26. 26Heat a large frying pan over high heat.
  27. 27Heat a large frying pan over high heat.
  28. 28Add the vegetable oil to the pan, then the chicken mince.
  29. 29Add the vegetable oil to the pan, then the chicken mince.
  30. 30Add the vegetable oil to the pan, then the chicken mince.
  31. 31Press the chicken mince flat and let it brown deeply on one side before breaking it up.
  32. 32Press the chicken mince flat and let it brown deeply on one side before breaking it up.
  33. 33Press the chicken mince flat and let it brown deeply on one side before breaking it up.
  34. 34Cook the chicken mince through, then pour in the chilli sauce.
  35. 35Cook the chicken mince through, then pour in the chilli sauce.
  36. 36Cook the chicken mince through, then pour in the chilli sauce.
  37. 37Stir and let the chicken and sauce bubble for 2–3 minutes until thick, sticky, and fully coating the chicken.
  38. 38Stir and let the chicken and sauce bubble for 2–3 minutes until thick, sticky, and fully coating the chicken.
  39. 39Stir and let the chicken and sauce bubble for 2–3 minutes until thick, sticky, and fully coating the chicken.
  40. 40Cook the noodles according to package instructions.
  41. 41Cook the noodles according to package instructions.
  42. 42Cook the noodles according to package instructions.
  43. 43Drain the cooked noodles and immediately toss them with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.
  44. 44Drain the cooked noodles and immediately toss them with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.
  45. 45Drain the cooked noodles and immediately toss them with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.
  46. 46Divide the saucy noodles between bowls.
  47. 47Divide the saucy noodles between bowls.
  48. 48Divide the saucy noodles between bowls.
  49. 49Top the noodles with the spicy chicken and the herb salad.
  50. 50Top the noodles with the spicy chicken and the herb salad.
  51. 51Top the noodles with the spicy chicken and the herb salad.
  52. 52Finish with extra miso peanut sauce if desired.
  53. 53Finish with extra miso peanut sauce if desired.
  54. 54Finish with extra miso peanut sauce if desired.

Ingredients

  • 40 g peanut butter
  • 40 g peanut butter
  • 40 g peanut butter
  • 25 g white miso
  • 25 g white miso
  • 25 g white miso
  • 20 ml rice vinegar
  • 20 ml rice vinegar
  • 20 ml rice vinegar
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 65 ml water
  • 65 ml water
  • 65 ml water
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 cucumber
  • 10 g fresh coriander
  • 10 g fresh coriander
  • 10 g fresh coriander
  • 4 spring onions
  • 4 spring onions
  • 4 spring onions
  • 1 garlic cloves
  • 1 garlic cloves
  • 1 garlic cloves
  • 1 tbsp gochujang
  • 1 tbsp gochujang
  • 1 tbsp gochujang
  • 1 tbsp Korean chilli flakes
  • 1 tbsp Korean chilli flakes
  • 1 tbsp Korean chilli flakes
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 400 g chicken mince
  • 400 g chicken mince
  • 400 g chicken mince
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 200 g udon noodles
  • 200 g udon noodles
  • 200 g udon noodles
  • a splash warm noodle water
  • a splash warm noodle water
  • a splash warm noodle water

Equipment

whiskbowlblenderlarge frying panpot

Tips

  • Chill herb salad in iced water for more crunch.
  • Browning chicken mince deeply on one side before breaking it up.