Spicy peanut chicken noodles
Asian · meal · Serves 2 · 31m total · ↑ Protein & Fib
Inspired by @finntonry · Watch on IG ↗
736 kcal49 g protein60 g carbs35 g fat
Udon noodles tossed in a creamy miso peanut sauce, topped with sticky gochujang-glazed ground chicken and a fresh cucumber herb salad.
Cook timeline
Wall clock: 31mActive: 31mPassive: 9mParallel tracks: 2
0m
5m
10m
15m
20m
25m
30m
31m
Blend chilli sauce
Boil noodle water
Cook spicy chicken
Make miso peanut sauce
Cook udon noodles
Prep herb salad
Drain and toss noodles
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Equipment
- Blender
- Chef's Knife
- Colander
- Cutting Board
- Large Pot
- Mixing Bowl
- Nonstick Skillet
- Stovetop Burner
Steps
31m- 1. Make miso peanut sauce5m40 g peanut butter · 25 g white miso · 20 ml rice vinegar · 20 ml soy sauce · 1 tbsp sugar · 0.5 tsp MSG · 65 ml water
- 2. Blend chilli sauce4m1 clove garlic · 1 tbsp gochujang · 1 tbsp gochugaru · 1 tbsp dark soy sauce · 1 tbsp rice vinegar · 1 tbsp sugar · 1 whole spring onions
- 3. Prep herb salad5m0.5 whole cucumber · 10 g fresh coriander · 3 whole spring onions
- 4. Boil noodle water1m + 5m
- 5. Cook spicy chicken12m400 g ground chicken · 1 tbsp vegetable oil
- 6. Cook udon noodles1m + 4m200 g udon noodles
- 7. Drain and toss noodles3m
When ready to eat
Divide the saucy noodles between bowls, top with the spicy chicken and the herb salad, and finish with extra miso peanut sauce if you like.