Gochujang and tahini chicken noodle salad recipe
Created by The Tesco Recipes team
Love a stir-fry but craving something new? This Korean-inspired noodle bowl is our new favourite way to enjoy chicken thighs. The spicy gochujang paste works brilliantly in both the marinade and dressing, adding a pleasing punch, while the tahini adds a nutty creaminess. Brimming with flavour, this is one dinner you’ll want to add to your rotation.
See method- Serves 4
- Takes 30 mins plus at least 30 mins marinating
- 755 calories / serving
- Dairy-free
Ingredients
- 600g pack skinless boneless chicken thighs, excess fat trimmed
- 150g frozen soya beans
- sunflower oil spray
- 190g rice vermicelli noodles
- ½ small red cabbage, core discarded, finely shredded
- 1 large carrot, grated
- ½ cucumber, halved lengthways, deseeded and finely sliced
- 10g fresh coriander, leaves picked and chopped
- 10g fresh mint, leaves picked and chopped
- 30g blanched peanuts, roasted and chopped
- 100g kimchi (optional)
For the marinade
- 1 garlic clove, crushed
- 2 tbsp gochujang
- 2 tbsp clear honey
- 1 tbsp light soy sauce
- 1½ limes, ½ juiced, 1 cut into wedges
For the dressing
- 3 tbsp gochujang
- 3 tbsp tahini
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp reduced-salt soy sauce
- 1 tbsp clear honey
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3165kJ 755.0kcal
- Fat
- 33g
- Saturates
- 7g
- Salt
- 1.7g
- Sugars
- 24g
of the Reference intake
Carbohydrate 67.2gProtein 43.2gFibre 9.7g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Mix the marinade ingredients together in a bowl. Add the chicken thighs, turn to coat well, then leave to marinate for 30 mins at room temperature or up to 24 hrs in the fridge. Meanwhile, blanch the soya beans in boiling water for 3 mins; drain well and set aside.
- Place the chicken thighs on the rack of an air-fryer. Spray with a little oil and cook at 200°C for 10 mins. Turn, then baste with any leftover marinade. Cook for a further 10-15 mins or until cooked through, sticky and charred. Alternatively, cook the oil-sprayed chicken in an oven preheated to gas 7, 220°C, fan 200°C for 30 mins or until cooked through.
- Meanwhile, soak the noodles in boiling water for 3 mins, then rinse under cold water and drain well.
- Mix the dressing ingredients with 1 tbsp water in a large bowl. Set aside 2 tbsp. Add the noodles to the bowl and turn to coat well. Add the cooked soya beans, cabbage, carrot, cucumber and most of the herbs. Fold through, then divide among bowls. Drizzle with the reserved dressing.
- Slice the chicken thighs and arrange on top with the peanuts and remaining herbs. Drizzle with the cooking juices from the bottom of the air-fryer (or oven pan) and serve with the lime wedges and kimchi on the side, if you like.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
