Directions
- 1Whisk together peanut butter, white miso, rice vinegar, soy sauce, sugar and MSG until smooth.
- 2Slowly drizzle in water while whisking until the sauce is velvety and pourable. Set aside.
- 3Slice the cucumber into thin half moons.
- 4Pick the coriander leaves.
- 5Finely slice the green tops of the spring onions.
- 6Combine cucumber, coriander, and spring onion greens in a bowl.
- 7Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar and the white parts of the spring onions to a blender.
- 8Blitz until smooth and set aside.
- 9Heat a large frying pan over high heat.
- 10Add the oil, then the chicken mince to the hot pan.
- 11Press the chicken mince flat and let it brown deeply on one side before breaking it up.
- 12Cook the chicken through.
- 13Pour in the chilli sauce.
- 14Stir and let the chilli sauce bubble for 2–3 minutes until thick, sticky and fully coating the chicken.
- 15Cook the noodles according to pack instructions.
- 16Drain the noodles.
- 17Toss the drained noodles immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.
- 18Divide the saucy noodles between bowls.
- 19Top with the spicy chicken and the herb salad.
- 20Finish with extra miso peanut sauce if desired.
Ingredients
- 40 g peanut butter
- 25 g white miso
- 20 ml rice vinegar
- 20 ml soy sauce
- 1 tbsp sugar
- 0.5 tsp MSG
- 65 ml water
- 0.5 cucumber
- 10 g fresh coriander
- 4 spring onions
- 1 garlic cloves
- 1 tbsp gochujang
- 1 tbsp Korean chilli flakes
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 400 g chicken mince
- 1 tbsp vegetable oil
- 200 g udon noodles
Equipment
frying panblenderbowl
Tips
- Chill the herb salad in iced water for more crunch.
- Toss cooked noodles immediately with miso peanut sauce and warm noodle water until glossy.
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