Ingredients
250g finely diced chicken
2 tbsp hoisin sauce
2 tbsp soy sauce
½ tsp five spice powder
1 tsp curry powder
Rapeseed oil
For the sauce
1 tbsp sesame oil
4 tbsp of peanut butter
4 tbsp soy sauce
2 tbsp tahini
2 tsp chilli paste
½ tsp Sichuan peppercorns, ground up
4 garlic cloves, finely chopped
400ml chicken or veggie stock
To serve
200g udon noodles
2 bok choi, quatered lengthways
1 red chilli finely sliced
For the noodles, boil the kettle and submerge the noodles in boiling water with some salt, cover in clingfilm and leave for 5-6 minutes.
Blanch the bok Choi in boiling salted water for 1 minute.
Heat a large pan. Add some oil and fry the chicken for 6-8 minutes or until browned nicely.
Add the hoisin, soy sauce, five spice powder and curry powder, cook for a further 3-4 minutes. Remove from the pan and set aside.
In the same pan, make the sauce by turning up the heat to medium high and adding all the ingredients finishing with the chicken stock last. Stir until it’s really well combined and thicken which normally takes 3-4 minutes.
Divide the sauce between four bowls followed by the noodles, bok choi, chicken and sliced chillis. Serve straight away.
