Korean-Style Chicken Noodle Stir-Fry

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 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 thigh to the pan and cook for 7-8 min or until starting to brown

Meanwhile, 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, reserving a cup of the starchy noodle water and set aside

Once the chicken has started to brown, add your shredded veg mix to the pan and cook for 3-4 min or until the veg has started to soften and the chicken is cooked through (no pink meat!)

Meanwhile, peel and grate your garlic

Combine your gochujang paste (can't handle the heat? Go easy!), grated garlic and your soy sauce in a bowl with a splash of cold water and 1/2 tsp [3/4 tsp] [1 tsp] sugar – this is your gochujang stir-fry sauce

Once the chicken is cooked through, add the drained noodles and the gochujang stir-fry sauce and give everything a good mix up

Cook for 1-2 min further, stirring until the sauce sticks to the noodles – this is your Korean-style chicken noodle stir-fry

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