This is a simple Asian chicken noodle recipe that’ll hit the spot on so many levels! All the Asian ingredients will be available at your local Asian store, so once you have those, you’re ready to go. Naturally, this could easily become a vegetarian dish – I can imagine loads of crispy sauteed mushrooms as the star of the show and those earthy flavors pairing well with the rest of the components!
PLEASE NOTE 👀
*I think adding additional salt would be unnecessary as the soy sauce, chicken stock etc. adds more than enough BUT you’re the chef so ALWAYS taste as you cook and add salt if you think best*
Ingredients
- 4-5 tbsp olive oil
- 2 tbsp black sesame seed
- 5-6 tbsp Gochujang red chilli paste
- 1 med green/red chopped chilli *optional*
- 1 large onion sliced
- 1 tsp Hondashi stock granules
- ½ tsp ginger powder
- 2 tbsp sesame oil
- ¼ cup soy sauce low sodium
- 1 tbsp brown sugar
- 1 Knorr chicken stock pot 28g
- 2 chicken fillets 400g
- 500 g Instant egg noodles
- Garnish with thinly sliced spring onion
Instructions
- Add the olive oil and sesame seeds to a large saucepan and lightly toast the seeds in the oil for 2mins on med-high
- Add the Gochujang and sliced onion. Saute for 5mins.
- Add the Hondashi stock granules, ginger powder, sesame oil, soy sauce, brown sugar, chicken stock, water and lower the heat to low-med. Add the thinly sliced chicken and cook for 10mins or until the chicken has fully cooked.
- Bring a pot of water to a rolling boil and add the noodles. Boil until tender. Add the noodles to the sauce and mix well. Allow to simmer on low for 2mins. Remove from the heat and allow to rest for 5-10mins before serving. This will allow the noodles to soak up most of the sauce and the flavoures to settle.
- Step. 5 - devour! 🙂 K, love you, bye.