The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gochujang chicken stir-fry with noodles
We’ve borrowed from bokkeum – Korea’s cracking stir-fry style – for this winner of a chicken dinner. Tender breast meat marinates in gochujang, ginger and garlic while wholewheat noodles get a speedy simmer. Everything comes together in a sizzling pan with mushrooms, onion, pepper and green beans.
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 600g chicken breast strips (raw chicken breast slices)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 240g chestnut mushrooms
- 160g green beans
- 3 onion
- 2 pepper
Nutritional Information
Calories: 535
Protein: 45g
Carbs: 76g
Fat: 5.5g
Ingredients
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 120g chestnut mushrooms
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 300g chicken breast strips (raw chicken breast slices)
- 1 handful of fresh coriander
- 80g green beans
- 2 onion
- 1 pepper
Nutritional Information
Calories: 547
Protein: 45g
Carbs: 79g
Fat: 5.5g
Gochujang chicken stir-fry with noodles
We’ve borrowed from bokkeum – Korea’s cracking stir-fry style – for this winner of a chicken dinner. Tender breast meat marinates in gochujang, ginger and garlic while wholewheat noodles get a speedy simmer. Everything comes together in a sizzling pan with mushrooms, onion, pepper and green beans.
Cook time:
25 mins
Cuisine:
Korean
Food group:
Poultry
Allergens: Soya, Cereals Containing Gluten, Wheat
Cooking Instructions
Before you start
- 1x mixing bowl
- 1x saucepan
- 1x large non-stick frying pan
Marinate the chicken
- In a large mixing bowl, combine the tamari, gochujang and ginger & garlic paste. Stir well.
- Add the chicken to the bowl, stir to coat and leave to marinate, stirring every so often.
Simmer the noodles
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse under cold water.
Prep your veg
- Meanwhile, thickly slice the mushrooms, and trim and halve the green beans. Peel the onions and cut into 6 wedges. Deseed the peppers and dice into 2cm squares.
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the prepared veg and stir-fry for 3-4 mins.
- Add the chicken and marinade and cook for 6-7 mins, until the chicken is cooked through.
- Crumble in the stock, pour in 100ml water (150ml for 4 portions) and stir well. Cook for 2-3 min, then remove from the heat.
Bring everything together
- Finely chop the coriander. Stir the noodles and half the coriander through the stir-fry.
- Scatter over the remaining coriander to serve.