Ingredients
Method
Prepare the chicken Cut the chicken into small bite-sized pieces. Season lightly with a little black pepper and a teaspoon of soy sauce if desired.
Cook the noodles Boil the noodles according to the packet instructions, but cook them about 1 minute less than recommended so they don't become mushy when fried. Drain and set aside.
Fry the chicken Heat the cooking oil in a large frying pan or wok over medium-high heat. Add the chicken and fry for 5–7 minutes, stirring occasionally, until golden and fully cooked. The centre should reach 74°C. Remove and set aside.
Fry the kimchi In the same pan, add the onion and garlic. Fry for 1–2 minutes until fragrant. Add the chopped kimchi and stir-fry for another 2–3 minutes. This helps bring out the kimchi's spicy, tangy flavour.
Make the sauce In a small bowl, mix the soy sauce, kimchi juice, gochujang, sugar and sesame oil. Add 2–3 tablespoons of water and stir until combined.
Combine everything Return the cooked chicken to the pan. Add the noodles and pour over the sauce. Toss everything together for 2–3 minutes until the noodles are coated and the sauce is absorbed. Add a splash of water if the noodles look too dry.
Garnish and serve Turn off the heat and sprinkle over the spring onions and sesame seeds. Serve immediately, with a fried egg on top if you like
More authentic Korean flavour: Use gochujang and well-fermented kimchi. More heat: Add Korean gochugaru chilli flakes or a little extra gochujang. More flavour: Let the kimchi fry properly before adding the noodles. More vegetables: Add shredded cabbage, carrots, mushrooms or bell peppers. No gochujang? Use a little extra chilli sauce and a pinch of sugar, although the flavour will be