Late night naughty noodles

1. 1

   In a saucepan, combine the stock, gochujang, doenjang, gochugaru and chilli and bring to the boil over a high heat, whisking occasionally to dissolve the doenjang.

2. 2

   Open the packet of noodles and, keeping the noodles in the bag, break them in half crossways. Put both halves into the boiling stock mixture. Add the prawns and sugar-snap peas (if using the spinach, wait until the next step).

3. 3

   Bring the broth back to the boil and add the chicken and spring onion pieces. If using the spinach, add after about 5 minutes or when the noodles are almost done, and stir to wilt. Crack the egg into the saucepan and let it poach or give it a gentle stir to break up and form egg ribbons. Eat the noodles straight from the pan or, if you’re feeling fancy, transfer to a bowl and garnish with sliced spring onions, chilli flakes and pepper.

1 serving ≈ 650 g

Nutrition values are estimates. - means data is unavailable.