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