Description
These spicy miso chicken noodles are rich, creamy, and packed with bold umami flavor. Tender chicken mince, chewy udon noodles, and a silky peanut miso sauce come together in a quick and satisfying meal.
Ingredients
- 0.5 lb (225 g) chicken mince
- 1 tbsp vegetable oil, for frying
- 1 garlic clove, minced
- 1/2 tsp Korean chilli flakes (gochugaru), or more to taste
- 2 1/2 tbsp soy sauce, divided
- 2 tbsp rice vinegar, divided
- 2 tbsp maple syrup (or honey), divided
- 2 tbsp peanut butter
- 1 tbsp white miso paste
- 1 tbsp sriracha
- 1/4 cup (60ml) noodle water (from cooking)
- 400 g udon stir-fry noodles (about 14 oz)
- 2 soft-boiled eggs
- Spring onions / scallions, thinly sliced
- Roasted peanuts, roughly chopped
- Chilli oil, to finish
- Vegetables such as sprouts, carrots and/or edamame beans
Instructions
- Prepare the chicken sauce by whisking together the garlic, Korean chilli flakes, 1 1/2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup in a small bowl.
- Heat a large pan over high heat and add the vegetable oil. Add the chicken mince and cook until browned and fully cooked through. Pour in the chilli sauce and cook for 2–3 minutes, stirring until the chicken is evenly coated.
- Cook the udon noodles according to package instructions. Drain and reserve 1/4 cup of the noodle cooking water.
- In a separate bowl, whisk together the peanut butter, white miso paste, remaining rice vinegar, remaining soy sauce, sriracha, and remaining maple syrup. Gradually whisk in the noodle water until smooth and glossy.
- Toss the hot noodles with the peanut miso sauce, adding extra noodle water if needed to loosen the sauce.
- Divide the noodles between serving bowls. Top with the cooked chicken, soft-boiled eggs, and vegetables. Garnish with spring onions, roasted peanuts, and a drizzle of chilli oil before serving.
Notes
- Swap chicken mince for turkey, tofu, or plant-based mince if preferred.
- Use honey instead of maple syrup for a slightly richer sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add extra sriracha or chilli oil for more heat.
- Fresh cucumber or shredded cabbage also work well as toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 14 g
- Sodium: 1450 mg
- Fat: 31 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 185 mg
