Gochujang chicken noodle salad recipe
Chicken noodles meets salad in this flavour-packed and budget-friendly family dinner. Sweet and spicy gochujang paste adds oomph to juicy chicken drumsticks, which are baked and shredded into cooked egg noodles with charred corn, carrot, cucumber and spring onion.
See method- Serves 4
- Takes 50 mins
- 683 calories / serving
- Dairy-free
Ingredients
- 45g gochujang paste
- 4 tbsp reduced-salt soy sauce
- 2 tbsp vegetable oil
- 3 garlic cloves, crushed
- pinch of caster sugar
- 900g-1.2kg pack chicken drumsticks
- 400g frozen sweetcorn
- 250g pack dried egg noodles
- 1 carrot, scrubbed and peeled into ribbons
- 1 cucumber, peeled into ribbons, seeds discarded
- 4 spring onions, trimmed and thinly sliced
- 1 lime, zested and juiced
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Shop ingredientsEach serving contains
- Energy
- 2850kJ 683.0kcal
- Fat
- 34g
- Saturates
- 9g
- Salt
- 2.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 56.8gProtein 34.9gFibre 6.4g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the gochujang paste with 2 tbsp soy sauce, the oil, garlic and a pinch of sugar. Pour over the chicken in a roasting tin; turn to coat. Roast for 35-40 mins, turning halfway, until cooked through.
- Meanwhile, heat a frying pan over a high heat. Add the sweetcorn, stirring until it stops steaming. Use a spatula to press down on the corn for 30 secs. Stir and repeat for 6-7 mins until charred. Season with black pepper and set aside.
- Cook the noodles to pack instructions, then run under cold water to cool. Add to a bowl with the carrot and cucumber, and most of the spring onions.
- Remove the chicken from the bones and chop. Pour the tin juices into a jug, then whisk in the rest of the soy sauce, lime zest and juice. Add to a mixing bowl with the chicken and sweetcorn. Mix well and scatter with the remaining spring onions to serve.
- 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.
