Ingredients
Method
- Drain and rinse the Qetoe Low Carb Noodles under cold water, then dry-fry them in a hot non-stick pan for 2 to 3 minutes until the surface moisture cooks off. Set aside.
- Turn the heat to high, melt 1 tbsp of the butter and stir-fry the chicken for 5 to 6 minutes until golden and cooked through with no pink inside. Remove from the pan.
- Reduce to medium heat, melt the remaining 1 tbsp butter, add the garlic and cook for 30 seconds, then stir in the gochujang and soy sauce for 1 minute until glossy.
- Return the noodles and chicken to the pan and toss for 2 minutes until coated in the gochujang butter and piping hot.
- Divide between two bowls and top with the spring onion.
Notes
Dry-fry the noodles until they start to squeak against the pan before the sauce goes in. Taking off that surface moisture is what lets the gochujang butter cling instead of sliding off. Slice the chicken thigh thinly across the grain so it cooks fast and stays juicy.
Regular wheat udon carries around 50g of carbs in a single serve. Swapping in Qetoe Low Carb Noodles, with 90% less carbs than regular noodles, keeps this whole bowl low carb while keeping the thick, chewy udon-style bite.
