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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.
Free-range Gochujang Chicken with Korean-style Noodles
These Korean-style noodles are simply irresistible! Featuring free-range diced British chicken breast, tossed in a winner sweet 'n spicy gochujang sauce. For veg? Vibrant peppers and broccoli. Quick pickled cucumber for a hit of tang. Grab your chopsticks and dig in!
High protein
Low sat fat
Serving size
Ingredients
- 25g honey
- 600g diced British Free Range chicken breast
- 8 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 pepper
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 head of broccoli
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 cucumber
- 2 tsp cornflour
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
Nutritional Information
Calories: 555
Protein: 47g
Carbs: 64g
Fat: 13g
Free-range Gochujang Chicken with Korean-style Noodles
These Korean-style noodles are simply irresistible! Featuring free-range diced British chicken breast, tossed in a winner sweet 'n spicy gochujang sauce. For veg? Vibrant peppers and broccoli. Quick pickled cucumber for a hit of tang. Grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan, a medium bowl & a small bowl
Pickle & fry
- Halve the cucumber lengthways, then cut into half-moons on an angle
- Add to the medium bowl with the vinegar, half the chilli paste and a pinch of salt. Toss to coat, then set aside to pickle
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper and cook for 8 mins, stirring occasionally, until golden brown
Prep time
- Meanwhile, dice the peppers into 2cm chunks. Cut the broccoli into florets
- Combine the gochujang, cornflour, tamari, honey, remaining chilli paste and 100ml water in the small bowl. Mix well
Cook the noodles
- Add the noodles and broccoli to the saucepan. Gently separate the noodles with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the dish
- Add the pepper to the chicken pan and cook for another 4 mins, until softened and the chicken is cooked through. Pour in the gochujang sauce, bring to the boil and simmer for 2-3 mins, until thickened
- Add the cooked noodles and broccoli to the pan and toss to coat in the sauce. Simmer for 1 min, until hot
- Stir in the cucumber pickling liquid, then remove from the heat. Add a splash of water if it's a little thick
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the gochujang chicken noodles into bowls with the pickled cucumber alongside
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