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

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

blenderlarge frying panbowl

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.
  • Toss noodles immediately with sauce and a splash of warm noodle water until glossy.