About the Recipe
This bold noodle dish brings together smoky chorizo, tender chicken, and the tangy heat of fermented kimchee for a flavor-packed experience. Tossed with springy noodles and a punchy sauce, it’s a fusion of Korean spice and Spanish smokiness, balanced with umami depth and a satisfying kick.
Finished with sesame seeds, scallions, and a drizzle of chili oil, it’s comfort food with attitude—perfect for weeknight dinners or impressing guests with something unexpected.
Ingredients
1 breast chicken, cubed
130g chorizo, diced
300g chestnut mushrooms
200g green beans
100g sugar snaps
2 carrots
1 aubergine
4 packets of Kimchee Ramyun Noodles
400ml water
2 tablespoons soy sauce
2 tablespoons fish oil
3 tablespoons sesame oil
Bunch of spring onions, chopped finely
2 red chillis, sliced
Packet of peanuts
6 garlic cloves, pasted
3 tablespoons ginger pasted
Instructions
Step 1
Start by slicing the chestnut mushrooms into 1cm pieces, then cut the green beans and sugar snaps into 1-inch pieces. Next, chop the aubergine into 2cm cubes, and finally, cut the carrots into matchsticks. With that, the vegetable preparation is complete.
Step 2
Start by heating sesame oil in a wok with garlic and ginger over medium heat. Once the oil is heated, add the prepared vegetables and cook for 5 minutes. After cooking, remove from heat and set aside.
Step 3
Then, add the chorizo to the wok and cook over medium heat for 2 minutes. Once done, remove it and set it aside with the vegetables.
Step 4
Add the chicken breast cubes to the wok and cook over medium heat for 5 minutes, then incorporate them into the vegetable mix.
Step 5
To prepare the noodles, empty the packet of noodles and kimchee powder into the wok and pour in 400ml of water. Let the noodles simmer, allowing the water to be absorbed, until the noodles start to become sticky. (If the noodles dry out, add more water).
Step 6
Then, incorporate the vegetables, chicken, chorizo, soy sauce, and fish sauce into the noodles and mix thoroughly.
Step 7
To serve, arrange the noodles on a plate and top them with crushed peanuts, spring onions, and slices of red chili.