5030 · chicken · easyrecipes · highproteinrecipe · noodles · rice · salad

SPICY PEANUT CHICKEN NOODLES

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Prep
—
Cook
—
Total
30 min
Calories
676
Protein
50g
Carbs
60g
Fat
26g

Get ready

Ingredients

For the miso peanut sauce

  • 40 g peanut butter
  • 25 g white miso
  • 20 ml rice vinegar
  • 20 ml soy sauce
  • 1 tbsp sugar
  • ½ tsp MSG (optional)
  • 65 ml water

For the herb salad

  • ½ cucumber
  • 10 g fresh coriander
  • 4 spring onions

For the spicy chicken

  • 1 garlic cloves
  • 1 tbsp gochujang
  • 1 tbsp Korean chilli flakes
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 400 g chicken mince
  • 1 tbsp vegetable oil

To serve

  • 200 g udon noodles

Cook

Method

  1. To make the miso peanut sauce, whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar and MSG until smooth. Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside.
  2. For the herb salad, slice the cucumber into thin half moons, pick the coriander leaves and finely slice the green tops of the spring onions. Combine in a bowl. Chill in iced water if you want more crunch.
  3. Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar and the white parts of the spring onions to a blender. Blitz until smooth and set aside.
  4. Heat a large frying pan over high heat. Add the oil, then the chicken mince. Press it flat and let it brown deeply on one side before breaking it up. Cook through, then pour in the chilli sauce. Stir and let it bubble for 2–3 minutes until thick, sticky and fully coating the chicken.
  5. Cook the noodles according to pack instructions. Drain and toss immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.
  6. Divide the saucy noodles between bowls. Top with the spicy chicken and the herb salad. Finish with extra miso peanut sauce if you like.