5030 · chicken · coldnoodles · highprotein · noodles · rice · salad

KOREAN COLD SPICY NOODLES

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Prep
—
Cook
—
Total
30 min
Calories
625
Protein
50g
Carbs
74g
Fat
15g

Get ready

Ingredients

For the sauce

  • 1 tbsp Gochujang
  • 1 tbsp Gochugaru
  • 1 tsp Sesame Oil
  • 1 tbsp Sugar
  • 2 tbsp Sesame Seeds
  • 1 tbsp Ketchup
  • 1 tbsp Rice Vinegar
  • 2 Garlic Cloves

For the Salad

  • 2 Large Carrots
  • 1 Cucumber
  • 1 tbsp Rice Vinegar
  • 1 tbsp Gochugaru
  • 2 tsp Sugar
  • 1 tsp Salt

For the Chicken

  • 375 g Chicken Breast
  • 1 l Water
  • 1 tbsp Salt
  • 1 tsp MSG

To Serve

  • 400 g Ramen Noodles
  • Crispy Garlic (optional)

Cook

Method

  1. Julienne the carrot and cucumber, using a julienne peeler if you’ve got one, and add the a bowl with the remaining ingredients. Pop in the fridge while you get on with the rest.
  2. For the chicken, add the raw chicken breasts to a pan with the salt and msg and cover with water. Set over a medium heat and bring to a simmer, drop the heat to low and cook for 8-10 minutes, making sure not to boil the water. Remove and rest before shredding.
  3. Bring a pan of salted water to the boil and cook your noodles until aldente. Drain and rinse under cold water, adding some ice if you’ve got it
  4. For the sauce, simply mix all the ingredients together in a bowl. Remove the salad from the fridge and squeeze out all the moisture. Set aside the salad and add all that liquid into the sauce.
  5. To plate, lay down the noodles in the middle of the bowl, place the salad on one side, top with chicken and pour over the sauce. Finish with crispy garlic, if using and mix well before eating.