Jamie Oliver’s Gochujang Chicken Noodle Traybake
Marinated in spicy gochujang, this is a chicken traybake with a difference. Ready to serve right out of the pan with roasted sweetheart or hispi cabbage and noodles, this recipe will have dinner on the table in no time.
Introduction
Gochujang is a Korean chilli paste that takes this humble chicken traybake up a serious notch.
Ingredients
| 2 x 6cm pieces | of ginger (80g total) |
| 4 cloves | of garlic |
| 1 | sweetheart cabbage |
| 4 | large chicken thighs, skin on, bone in |
| 2 heaped tbsp | gochujang paste |
| 1 bunch | of spring onions |
| 4 nests | vermicelli rice noodles (200g total) |
| 2 tbsp | sesame seeds |
Essential kit
You will need a 25cm x 30cm roasting tray.
Method
Preheat the oven to 200°C. Peel and finely slice the ginger and garlic, quarter the cabbage lengthways, then place it all in a 25cm x 30cm roasting tray with the chicken thighs and gochujang paste
Trim the spring onions, add to the tray whole, drizzle everything with 1 tablespoon of olive oil and 2 tablespoons of red wine vinegar, add a pinch of black pepper, then mix well, massaging that flavour in. Arrange the chicken skin side up and roast for 30 minutes.
Plunge the noodles into a bowl of boiling water for 1 minute, then remove the tray from the oven and use tongs to drag the noodles into the tray, dressing them in the tray juices, and nestling them in the corners. Move the chicken thighs to sit back on top – we want the skin to get nice and crispy.
Pour 200ml of cold water into the tray, scatter over the sesame seeds, then roast for another 20 minutes, or until the chicken is golden, the cabbage is tender and the noodles have hydrated in all the lovely cooking juices.
ENERGY 549kcal FAT 23g SAT FAT 5.9g PROTEIN 30.1g CARBS 55.4g SUGARS 8.9g SALT 1.3g FIBRE 5.4g
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