Gochujang butter chicken noodles

Name: Gochujang butter chicken noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1½ tbsp Cooks’ Ingredients Gochujang Chilli Paste; 20 g salted butter; ½ tsp clear honey; 1 tbsp toasted sesame oil; 20 g piece ginger, peeled and grated; 300 g pack superbright stir fry; 150 g packs Itsu Udon Noodles; 2 ready to eat British roast chicken breast fillets, skin discarded, cut into bitesized chunks (or use leftover roast chicken breast); ½ tsp black sesame seeds

This wonderfully glossy sauce is a dream tossed through noodles but equally amazing drizzled over chicken wings or used as a dipping sauce for dumplings. This is one of our collection of quick chicken recipes to make mealtimes easier.

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Healthy1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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1½ tbsp Cooks’ Ingredients Gochujang Chilli Paste
20g salted butter
½ tsp clear honey
1 tbsp toasted sesame oil
20g piece ginger, peeled and grated
300g pack superbright stir fry
2 x 150g packs Itsu Udon Noodles
2 ready to eat British roast chicken breast fillets, skin discarded, cut into bitesized chunks (or use leftover roast chicken breast)
½ tsp black sesame seeds

In a small pan set over a medium heat, melt the gochujang, butter and honey, stirring occasionally until combined, then set aside. Meanwhile, heat the oil in a wok or large frying pan over a high heat and fry the ginger for 1 minute, until fragrant.
Add the stir fry veg, noodles, chicken and 75ml water to the pan. Fry for 2-3 minutes, stirring occasionally, until the noodles soften and separate.
Pour over the gochujang sauce and cook for 1-2 minutes more, stirring continuously, until the chicken is piping hot and the noodles are coated and glossy, adding 1-2 tbsp more water if needed. Scatter over the sesame seeds, then serve.