Gochujang butter is the sweet, spicy, glossy sauce taking over takeaway menus, and here it coats tender chicken thigh and thick, round Qetoe Low Carb Noodles. With 90% less carbs than regular noodles, they soak up every bit of the glaze, so you get a proper Korean-style takeaway noodle night that stays low carb and high protein, on the table in about 22 minutes.
Serves 2 | Prep 10 min | Cook 12 min
Per serve: 420 cal, 41g protein, 8g carbs
Ingredients
- 1 pack Qetoe Low Carb Noodles
- 400g skinless chicken thigh fillets, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp gochujang paste
- 2 tsp minced garlic
- 1 tbsp soy sauce
- 30g spring onion, finely sliced
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.
Tips
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.
