Something special for any night of the week is this creamy & nutty Chicken Udon Noodles.
What you’ll need: ⬇️ ⬇️ ⬇️
1 pkt (440g) Wokka Udon Noodles
1 tbsp vegetable oil
2 cloves of garlic, diced
2 tbsp ginger, grated
500g chicken mince
2 OXO chicken stock cubes, dissolved into 400ml hot water
1 tbsp soy sauce
2 tbsp gochujang
3 tbsp peanut butter
2 tbsp rice wine vinegar
1 tsp sesame oil
3 spring onions sliced to garnish
METHOD:
Soak noodles in boiling water for 2-3 min until soften, drain and set aside.
Heat the vegetable oil in a wok over high heat, add chicken, garlic and ginger and stir-fry till the chicken is cooked. Add the chicken stock, soy sauce, gochujang, peanut butter and vinegar and stir in. Simmer till the sauce thickens, then add noodles and coat with the sauce. Stir in the sesame oil and serve. Garnish with the spring onions.
