Gochujang Chicken and Cabbage Noodles

Instructions

1. 1

   Peel and finely mince the garlic. Mix it with the gochujang, hoisin sauce, soy sauce, rice vinegar and toasted sesame oil in a small bowl. Use plain dry instant wheat noodles without their seasoning sachets.

2. 2

   Put the water in a covered 3.5-litre saucepan over high heat. Meanwhile, heat the olive oil in a deep, 30 cm frying pan of at least 4-litre capacity over medium-high heat. Once the water boils, reduce the heat to low and keep it covered until the noodles are needed.

3. 3

   Add the coleslaw vegetable mix and black pepper to the frying pan. Cook for 8–10 minutes, stirring occasionally, until softened with some browned edges. Transfer to a bowl.

4. 4

   Add the ground chicken to the same frying pan over medium-high heat. Break it into small pieces and cook for 7–9 minutes, stirring occasionally, until lightly browned and a thermometer inserted into several thicker clumps reads 74°C/165°F.

5. 5

   During the final few minutes of cooking the chicken, return the saucepan to a full boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until just tender. Reserve 120 ml of cooking water, then drain the noodles.

6. 6

   Reduce the frying pan heat to medium. Stir the prepared sauce into the cooked chicken and cook for 1 minute, stirring so the garlic does not scorch.

7. 7

   Return the vegetables to the frying pan and add the drained noodles and all 120 ml of reserved cooking water. Toss over medium heat for 2 minutes, until everything is steaming hot and evenly coated. Divide between four bowls and serve immediately.