Description
These super saucy peanut noodles, inspired by the classic satay chicken, are a fabulous one-pot meal for any day of the week. Slippery noodles, a nutty, creamy coconutty sauce, lots of fresh herbs, and a sticky gochujang chicken topping make for a seriously tasty idea for the whole family.
Ingredients
For the sticky gochujang chicken topping -
- 1 tablespoon sesame oil
- 1lb/500g ground chicken
- 2 garlic cloves, crushed
- 1/2 teaspoon salt
- 1 tablespoon gochujang paste
- 1 tablespoon honey
For the peanut butter noodles -
- 1 tablespoon gochujang paste
- 2 teaspoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili jam
- 3 garlic cloves, crushed
- 1" piece of ginger, grated (or use 1 teaspoon of ginger paste)
- 1/3 cup peanut butter
- 14oz/400g can of coconut milk
- 5 cups of chicken stock (or vegetable stock)
- 10oz/300g noodles of your choice (I'm using ramen)
- 1 head of broccoli, florets only
- 3 scallions, finely sliced
- A handful of cilantro (coriander), chopped
- A handful of Thai basil leaves (chopped)
- 2 tablespoons sesame seeds
- 2 tablespoons chili oil
- Lime wedges
Instructions
- Make the sticky gochujang chicken. Set a large saucepan over medium-high heat. Drizzle in 1 tablespoon of sesame oil then add your ground chicken, crushed garlic, 1/2 teaspoon of salt, 1 tablespoon of gochujang paste and 1 tablespoon of honey. Cook, stirring, until sticky, crispy and cooked through, roughly 7 minutes. Remove the chicken from the pot and set aside for now.
- Cook the aromatics. To the same pot, over medium-high heat, add another 1 tablespoon of sesame oil, followed by 1 tablespoon of gochujang paste, 2 teaspoons of fish sauce, 1 tablespoon of sweet chili jam, 1 tablespoon of soy sauce, the crushed garlic and ginger. Cook, stirring, for a couple of minutes.
- Add the peanut butter, stock and coconut milk. Once the gochujang is looking a little deeper in color (and smelling glorious), add 1/3 cup of peanut butter. Stir it through the aromatics in the pot, then pour in the coconut milk and 5 cups of chicken stock. Use a whisk to mix the peanut butter gochujang base into the broth. Bring to a simmer, then reduce the heat to low and leave for five minutes.
- Blanch the broccoli. While the broth simmers, add the broccoli florets to a large heat-proof bowl. Boil your kettle, then pour the boiling water over the broccoli. Leave for 2 minutes, then drain and set the broccoli aside.
- Add the noodles. After five minutes of simmering, add your noodles directly into your peanut butter sauce and cook according to packet instructions. Stir the noodles through the sauce so they don’t stick together and cook evenly.
- Garnish and serve. Once your noodles are cooked, divide them between serving bowls. Top with the sauce, then spoon the sticky gochujang chicken on top. Divide the blanched broccoli between bowls, then scatter with the sliced scallions, cilantro, Thai basil and sesame seeds. Finish with a good drizzle of the chili oil, and serve with lime wedges on the side.
Notes
PRO TIP: The noodles will absorb a lot of the liquid as they sit, so if it starts looking a little thick, just add a bit more stock or water to help loosen things up again.
INGREDIENT NOTES: I recommend using natural peanut butter in this recipe for the best balanced flavor – that means peanut butter that lists peanuts and salt as the only ingredients. You can use any noodles you like here, just check the packet instructions for the correct cooking time.
SUBSTITUTIONS: You can play around a lot with this recipe, based on what you have on hand. Swap the broccoli for tender stem broccoli, frozen edamame beans, peas, green beans, pak choi or asparagus. Swap the chili oil for ginger scallion oil if you don’t want the extra spice. Skip the ground chicken topping, or use crumbled tofu for a vegetarian version. Swap the gochujang paste for red curry paste, sambal oelek or sriracha.
STORAGE INSTRUCTIONS: The noodles will keep for 3 to 4 days, stored in the fridge. Because the noodles absorb a lot of liquid as they sit, I prefer to reheat them on the stovetop, adding a little water (or stock) to loosen them up again. But you can microwave them too, just add a little liquid when you do.
- Prep Time: 10
- Cook Time: 20
- Category: one pot
- Method: stove top
- Cuisine: asian
Nutrition
- Serving Size: 200g
- Calories: 963
- Sugar: 13.3g
- Sodium: 1764.7mg
- Fat: 52.4g
- Saturated Fat: 25.9g
- Unsaturated Fat: 23.2g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 2.8g
- Protein: 49.5g
- Cholesterol: 116.5mg