Udon Noodles with Gochujang-Honey Glazed Chicken, Sautéed Brussels Sprouts and Black Rice Vinegar Cucumber

Instructions

1. 1

   1. In a bowl, mix the gochujang, honey, soy sauce, half of the minced garlic, half of the grated ginger, 30 ml (1/4 cup) water, and 5 ml (1 tsp) sesame oil. Add the chicken and toss well to coat. Let it marinate for 10 minutes while you prepare the rest.

2. 2

   2. In another bowl, combine the cucumber, red onion, black rice vinegar, 5 ml (1 tsp) sesame oil, half of the sesame seeds, and a pinch of red pepper flakes if using. Toss and set aside.

3. 3

   3. Heat a large skillet or wok over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil and sauté the Brussels sprouts with a pinch of salt for 5 to 6 minutes, until browned and tender. Add the remaining garlic and ginger, cook 30 seconds more, then transfer to a plate.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Cook the chicken with its marinade over medium-high heat for 6 to 8 minutes, stirring, until fully cooked and glossy. The thickest part of the chicken should reach 74°C / 165°F.

5. 5

   5. If using refrigerated or vacuum-packed udon, loosen the noodles with your hands. Add them to the skillet with the chicken along with the remaining 30 ml (1/4 cup) water. Stir-fry for 2 to 3 minutes until the noodles are hot and coated in the sauce.

6. 6

   6. Return the Brussels sprouts to the skillet and toss for 1 minute to combine flavors. Taste and adjust with a few extra drops of soy sauce if desired.

7. 7

   7. Divide the noodles, chicken, and Brussels sprouts among plates or bowls. Spoon the dressed cucumber on top or on the side. Finish with scallion and the remaining sesame seeds. Serve immediately.