🛒 Ingredients:
- Noodles (egg noodles or ramen) – 1 packet
- Boneless chicken (thin strips) – 200 g
- Garlic (finely chopped) – 1 tbsp
- Ginger (grated) – 1 tsp
- Onion (sliced) – 1 small
- Carrot (julienned) – 1 small
- Capsicum – ½ cup
- Spring onions – for garnish
- Sesame oil – 1 tsp
- Cooking oil – 2 tbsp
🌶️ Korean Sauce:
- Gochujang (Korean red chili paste) – 1½ tbsp
- Soy sauce – 1 tbsp
- Oyster sauce – 1 tbsp
- Red chilli flakes – ½ tsp (adjust to taste)
- Sugar or honey – 1 tsp
- Vinegar or rice vinegar – 1 tsp
- Water or chicken stock – 2–3 tbsp
👩🍳 Method:
- Cook the noodles as per packet instructions, drain and toss with a little oil. Keep aside.
- Heat oil in a wok, add garlic and ginger. Sauté until fragrant. Add chicken strips, salt, and pepper. Stir-fry on high flame until chicken is cooked and lightly golden.
- Add onion, carrot, and capsicum. Toss for 1–2 minutes so veggies stay crunchy.
- Mix all sauce ingredients in a bowl and add to the wok. Cook until the sauce slightly thickens.
- Add cooked noodles and sesame oil. Toss well so the noodles coat evenly with sauce.
- Garnish with spring onions and serve hot.
😋 Tips:
- Add kimchi for authentic Korean flavour
- For extra spice, drizzle Korean chili oil
- Replace chicken with paneer or tofu for veg version
