Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 3 tablespoons of gochujang, 4 tablespoons of soy sauce, 2 tablespoons of calamansi juice, and 1 tablespoon of brown sugar to create the stir-fry sauce.

2. 2

   Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat, then add 500 grams of chicken breast cut into bite-sized pieces and cook until lightly browned.

3. 3

   Add 4 cloves of minced garlic and 1 tablespoon of grated ginger to the wok, stirring constantly for 1 minute until fragrant.

4. 4

   Pour the prepared gochujang sauce into the wok, bring it to a simmer, and cook for 3-5 minutes until the chicken is thoroughly cooked and the sauce has slightly thickened.

5. 5

   Add 300 grams of bok choy, chopped into 1-inch pieces, to the wok and stir-fry for 2-3 minutes until it slightly wilts but remains crisp.

6. 6

   Toss in 200 grams of pre-soaked rice noodles, mixing well to ensure all ingredients are evenly coated with the rich gochujang sauce.

7. 7

   Remove the wok from heat, drizzle with 1 teaspoon of sesame oil, and sprinkle with 1 tablespoon of toasted sesame seeds before serving immediately.