Creamy Buldak Chicken Thigh Carbonara Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken and cook for 9-10 min or until browned all over

Add your medium egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain and set aside, reserving a cup of starchy noodle water

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Peel and finely chop (or grate) your garlic

Once the chicken has browned, add your chilli flakes (can't handle the heat? Go easy!), chopped garlic and your gochujang paste (not a fan of spice? Just add a little!)

Cook for 1-2 min or until fragrant and the chicken is cooked through (no pink meat!)

Once fragrant, add your soft cheese and chicken stock mix to the pan

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry!

Add your drained noodles and wilted spinach and give everything a good mix up – this is your creamy buldak chicken carbonara noodles

Grate your cheddar cheese finely