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Mix together all sauce ingredients. This sauce is for four servings, so use 1/4 of sauce per serving. This way you can make the exact amount you need, without wastage. Noodles are always better fresh!
Heat oil in a wok or frying pan and add chicken thigh(s). Season chicken thighs to taste. Once they’re showing some colour, remove from pan and shred using two forks.
Bring 2 large saucepans of water to boil. Add eggs and boil for 5 mins for a soft boiled egg. Remove from saucepan and immediately transfer to an ice bath to stop the cooking process.
Get your noodles onto cook and cook according to packet instructions.
Add sauce to wok (as much sauce as you need for the amount of servings you are making), bring it to a light simmer for 2-3 mins then add noodles directly to sauce and toss to coat. Add shredded chicken thighs in before serving. Garnish with sesame seeds and spring onion.
Nutritional Info
Per serving:
Cals – 482
Carbs – 58g
Protein – 29g
Fat – 15g
Ingredients
Serves 4
For the sauce:
- 4 tbsp of Gochuchang.
- Tbsp rice wine vinegar.
- Tbsp of soy sauce
- Tbsp + 1/2 of honey.
- 4 tbsp of pineapple juice.
- 3 cloves of garlic.
For the noodles:
- Tsp of oil, for frying.
- 4 skinless chicken thighs, 1 per serving.
- Salt and pepper, to taste.
- 4 nests of noodles, 1 per serving.
- 2 eggs, 1/2 an egg per serving.
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