Gochujang—the spicy Korean chilli paste—adds fire to this dish of stir-fried udon, thick, chewy and incredibly satisfying noodles. Available vegetarian or with an optional chicken add-on.
1. Prepare the ingredients
Heat canola oil on medium heat in a non-stick pan. Add chopped ginger, garlic and half of the spring onions. Stir for 30 seconds and add the cabbage & carrot mix. Continue stirring and then add the broccoli to the pan. Skip ahead to #2 if adding chicken. If not, add the Gochujang Korean chilli paste and mix well.
2. Optional: Add chicken
If you're making the chicken-version of this recipe, add the pre-cooked chicken once the vegetables start looking tender. Stir well for 30 seconds and then add the Gochujang Korean chilli paste.
3. Add the udon noodles
Turn the heat down to medium-low, add the udon noodles and mix well for 30 seconds. Add the light soy sauce. While stirring, turn the heat up to high, add the bok choy and the remaining spring onions.
4. Finish and serve
Finish by adding the sesame oil & rice wine. Turn off the heat and give the noodles a final stir. Transfer to a serving bowl and garnish with toasted sesame seeds.