Chili Garlic Noodles
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Chicken breast | |
| 1 | Eggs | |
| 3 | Scallions | |
| 4 cloves | Garlic | |
| 15 g | Ginger | |
| 1 tsp | Rapeseed oil | |
| .5 tbsp | Gochujang | |
| 1 tbsp | Honey | |
| 1.5 tbsp | Soy sauce | |
| 750 ml | Chicken stock | |
| 1 tsp | Sesame oil | |
| 1 tsp | Chili oil | |
| 1 tbsp | Rice wine vinegar | |
| 160 g | Udon noodles |
- Bring a small saucepan of water to the boil. Carefully add the egg and cook for 6½ to 7 minutes. Transfer it immediately to iced water, then peel and halve. Meanwhile, finely mince the garlic and ginger and combine.
- Mix the gochujang, honey and 1/3 of the soy sauce for the chicken glaze in a small bowl. Place the chicken breasts between two sheets of baking paper and bash the thicker sections to create an even thickness. Season with the salt and black pepper.
- Heat the rapeseed oil in a deep frying pan over medium heat. Add the chicken and cook untouched for 4 to 5 minutes, until golden. Flip and cook for another 3 to 4 minutes, until almost cooked through.
- Reduce the heat and pour the gochujang glaze over the chicken. Turn the breasts through the glaze for 30 to 60 seconds, until glossy, sticky and completely cooked through. Transfer to a plate and leave to rest.
- Reduce the heat to medium-low. Add the garlic and ginger to the same pan and cook gently for 2 to 3 minutes, until fragrant and lightly golden. Pour in the chicken bone broth, scraping all the flavour from the bottom of the pan. Add the remaining soy sauce, sesame oil, chilli oil, rice vinegar and honey. Bring to a gentle simmer and cook for 5 minutes.
- Add the noodles directly to the broth and cook according to the packet instructions. Stir through the sliced spring onions during the final minute. Use tongs to create a raised nest of noodles in each bowl, then ladle the broth around them. Slice the rested chicken and arrange it over the noodles. Finish each bowl with half of the soft-boiled egg.
Fat:
44g
Saturates:
11.3g
Sugars:
17.1g
Protein:
89g
Carbs:
84g
Fiber:
2.4g
93%
Calories
84.8%
Carbs
104.7%
Protein
110%
Fat
9.6%
Fiber