Tender chicken, fresh vegetables, and stir-fry noodles tossed together with a sweet and spicy gochujang sauce for a quick and easy meal.
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15 minutes
10 minutes
Tender chicken, fresh vegetables, and stir-fry noodles tossed together with a sweet and spicy gochujang sauce for a quick and easy meal.
Author:James Brace
2 tbsp vegetable oil
1 x 300 g pack fresh stir-fry noodles
1 x 300–500 g bag stir-fry vegetables, such as cabbage, peppers, and carrots
1 small red onion, sliced
1 sachet gochujang stir-fry sauce
1 tbsp soy sauce
2 tbsp water
Add the chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned.
Add the stir-fry vegetables and red onion. Pour in the water, cover briefly with a cloche, and cook until the vegetables are crisp-tender.
Add the remaining oil to a separate section of the griddle, then add the noodles with a splash of water. Cover briefly with a cloche, then toss until heated through.
Add about half of the gochujang stir-fry sauce and the soy sauce. Toss the chicken, vegetables, and noodles together until evenly coated.
Continue cooking for 1–2 minutes, stirring frequently, until the chicken is fully cooked and the noodles are hot.
Drizzle with the remaining gochujang sauce to taste, toss once more, and serve immediately.
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