Gochujang Chicken Noodle Bowl

• Chicken breast(600 g)
• Egg noodles(300 g)
• Bok Choy(3)
• Mushroom(250 g)
• Carrot(1)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Gochujang paste(2 tbsp)
• Soy sauce(3 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)
• Black pepper(½ tsp)
• Salt(½ tsp)

Method

1. 1

   Slice the {Chicken breast} into thin bite-size strips. Trim and slice the {Bok Choy}, slice the {Mushroom}, julienne the {Carrot}, thinly slice the {Spring Onion}, and finely chop the {Garlic}.

   ~10 min

2. 2

   In a small bowl, stir together the {Gochujang paste}, {Soy sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, {Cornstarch}, {Ginger}, {Black pepper}, and {Salt} until smooth.

   ~5 min

3. 3

   Cook the {Egg noodles} in a pot of boiling water according to the pack until just tender. Drain, rinse briefly, and set aside.

   ~6 min

4. 4

   Heat half the {Vegetable oil} in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 5–6 minutes until lightly golden and cooked through, then transfer to a plate.

   ~6 min

5. 5

   Add the remaining {Vegetable oil} to the pan. Stir-fry the {Mushroom}, {Carrot}, and bok choy stems for 3 minutes. Add the bok choy leaves and {Garlic}, and cook for 1 minute more until the greens wilt and the vegetables are just tender.

   ~4 min

6. 6

   Return the chicken to the pan with the noodles and sauce mixture. Toss over medium heat for 3 minutes until the sauce turns glossy and coats the noodles and chicken evenly.

   ~3 min

7. 7

   Divide into bowls and finish with the {Spring Onion} and {Sesame seeds}.

   ~4 min