Spicy Korean Chicken Noodles

Name: Spicy Korean Chicken Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 500g Lilydale free range chicken mince; 270g dry udon noodles; 2 tbsps gochujang paste; 2 tbsps soy sauce; 1 tbsp kimchi juice; 1 tbsp raw sugar; 2 tsps sesame oil; 2 tbsps neutral oil; 1 brown onion, sliced; 5 garlic cloves, minced; 2 cups shredded cabbage; 1 red capsicum, deseeded and thinly sliced; 1 cup shiitake mushroom, chopped; 1 small cucumber, halved and sliced; 2 tsps sesame seeds; 1 tsp Gochugaru (Korean red pepper flakes)

5 mins Prep

20 mins Cook

4 Serves

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500g Lilydale free range chicken mince
270g dry udon noodles
2 tbsps gochujang paste
2 tbsps soy sauce
1 tbsp kimchi juice
1 tbsp raw sugar
2 tsps sesame oil
2 tbsps neutral oil
1 brown onion, sliced
5 garlic cloves, minced
2 cups shredded cabbage
1 red capsicum, deseeded and thinly sliced
1 cup shiitake mushroom, chopped
1 small cucumber, halved and sliced
2 tsps sesame seeds
1 tsp Gochugaru (Korean red pepper flakes)

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Cook udon noodles as per packet instructions. Drain and set aside.
Make the stir-fry sauce by adding gochujang paste, soy sauce, kimchi juice, sugar and sesame oil in a bowl.
Heat oil in a large wok on high. Add onion and stir fry for a couple of minutes until translucent.
Add garlic and Lilydale free range chicken mince. Stir, spread out in the wok and allow to cook for a few minutes to brown and caramelize. Break up the chicken mince and cook for a few more minutes until cooked through and browning.
Add cabbage, capsicum and mushroom. Stir-fry for a minute until cabbage softens.
Add cooked noodles and stir-fry sauce. Toss and mix well. Stir-fry for a couple of minutes until heated through.
Remove into a serving bowl. Top with cucumber, sesame seeds and Gochugaru. Serve hot.