Spicy Chicken Korean Noodles
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Ingredients
Instructions
- 1
**Cooking the Noodles:**
- 2
Cook the rice noodles by placing them in a large pot or bratt pan of boiling water off heat and let soak until soft.
- 3
**Marinating the Chicken:**
- 4
In a large tub, combine the quartered chicken with soy sauce, chili garlic sauce, sugar, white pepper, minced garlic, and grated ginger. Let it marinate for about 15-20 minutes to absorb the flavours.
- 5
**Heating the Bratt Pan:**
- 6
Preheat the bratt pan over high heat and add the canola oil.
- 7
**Cooking the Chicken:**
- 8
Add the marinated chicken to the bratt pan in batches, ensuring not to overcrowd. Stir-fry until the chicken is browned and cooked through, approximately 5-7 minutes. Remove the cooked chicken and set aside.
- 9
**Stir-Frying the Vegetables:**
- 10
In the same bratt pan, add a little more oil if needed. Stir-fry the sliced capsicums, zucchini, carrots, and broccoli for about 3-4 minutes until they are tender but still crisp.
- 11
**Adding the Noodles and Sauce:**
- 12
Return the cooked chicken to the bratt pan and add the cooked rice noodles. Pour in the sesame oil, rice vinegar, and any remaining chili garlic sauce. Mix well to ensure all ingredients are evenly coated and heated through, approximately 2-3 minutes.
- 13
**Finishing Touches:**
- 14
Toss everything together until well combined and heated throughout. Adjust the sauce consistency with a little water if needed.
- 15
**Serving:**
- 16
Serve the Spicy Chicken Korean Noodles directly in a 1/1 40mm gastro tray.
Production Breakdown:
- Protein (Chicken) (50%): 5 kg
- Vegetables (30%): 4 kg
- Sauce (20%): 1 kg
-
Cooking the Noodles:
- Cook the rice noodles by placing them in a large pot or bratt pan of boiling water off heat and let soak until soft.
-
Marinating the Chicken:
- In a large tub, combine the quartered chicken with soy sauce, chili garlic sauce, sugar, white pepper, minced garlic, and grated ginger. Let it marinate for about 15-20 minutes to absorb the flavours.
-
Heating the Bratt Pan:
- Preheat the bratt pan over high heat and add the canola oil.
-
Cooking the Chicken:
- Add the marinated chicken to the bratt pan in batches, ensuring not to overcrowd. Stir-fry until the chicken is browned and cooked through, approximately 5-7 minutes. Remove the cooked chicken and set aside.
-
Stir-Frying the Vegetables:
- In the same bratt pan, add a little more oil if needed. Stir-fry the sliced capsicums, zucchini, carrots, and broccoli for about 3-4 minutes until they are tender but still crisp.
-
Adding the Noodles and Sauce:
- Return the cooked chicken to the bratt pan and add the cooked rice noodles. Pour in the sesame oil, rice vinegar, and any remaining chili garlic sauce. Mix well to ensure all ingredients are evenly coated and heated through, approximately 2-3 minutes.
-
Finishing Touches:
- Toss everything together until well combined and heated throughout. Adjust the sauce consistency with a little water if needed.
-
Serving:
- Serve the Spicy Chicken Korean Noodles directly in a 1/1 40mm gastro tray.
Enjoy this vibrant and flavour-packed dish! It’s perfect for sharing and sure to satisfy the taste buds. If you want to tweak anything or need another recipe, just let me know!
