Spicy Kimchi & Gochujang Chicken Breast Noodle Stew

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, boil a kettle

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness,

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

Once hot, add the flattened chicken and and cook for 8-9 min, turning once halfway until browned

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, peel and finely chop (or grate) your garlic

Top, tail, peel and slice your carrot[s] in half lengthways, then roughly chop

Peel and slice your brown onion[s]

Combine your cornflour and chicken stock mix in 250ml [320ml] [420ml] boiled water – this is your chicken stock

Once the chicken has browned, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add the chopped carrot, sliced onion and chicken stock with 1 tsp [1 1/2 tsp] [2 tsp] sugar and bring to the boil over a high heat

Once boiling, season with a little salt and reduce the heat to medium and cook, covered, for 10 min or until the chicken is cooked through (no pink meat!)

Meanwhile, reboil a full kettle

Add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min

Drain the soaked noodles

Once the chicken is cooked through, add your gochujang paste, kimchi ketchup (can't handle the heat? Go easy!) and drained noodles

Season with a pinch of salt and give everything a good mix up

Cook for 2-3 min or until the sauce is sticky – this is your spicy kimchi & gochujang chicken noodle stew