This meal comes together quickly for a delicious midweek dinner, yet tastes as though you’ve worked on it lovingly for hours. You can use chicken mince in place of the chicken thighs if you like, and for extra protein, add halved boiled eggs with semi-soft yolks.
Toss the chicken and gochujang and marinate while you prepare remaining ingredients.
In a large saucepan heat oil and fry the white part of the spring onions, garlic and ginger for a few minutes.
Add the chicken and fry for a few minutes until just browned.
Add chicken stock, mirin and soy sauce. Bring to boil, lower heat and simmer gently for 10 minutes. Add bok choy and corn in the last 5 minutes of cooking.
In a large container with a fitted lid, pour boiling water over the noodles, clip lid on and leave to cook for 2 minutes, then drain, rinse and put into warmed serving bowls. Ladle in soup and top with spring onion greens.
You can use chicken mince in place of chicken thigh if you like, and for extra protein add halved boiled eggs with semi-soft yolks.
450g Bostock’s boneless chicken thighs, sliced into strips
1-2 tablespoons gochujang
1 tablespoon vegetable oil
2 spring onions, sliced
3 cloves garlic, finely chopped
3cm piece ginger, grated
1 litre Foundation Foods chicken stock
2 tablespoons mirin
2 teaspoons soy sauce
1 packet bok choy, washed and sliced
1 cup frozen corn kernels
1 packet Lian Huat egg noodles