All Photos © Christine Elise McCarthy 2017
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I am reposting this recipe from August 27, 2015 because it is episode #8 on my cooking show – Delightful Delicious Delovely & Video Vegan. Go there for all my long & short format cooking videos & please subscribe.
Holy fucking shit! This 5-minute Sticky, Spicy, Korean BBQ Chicken is AWESOME! Honestly, the sauce on them takes 5 minutes & will blow your socks off! The noodles are more delicate in flavor & accompany the chicken well – and will take as long to cook as the package directs but this whole thing can be don in under 20 minutes. These noodles are probably more authentically prepared with soba noodles but I just used this spaghetti here.
I used the best faux chicken on the market – Beyond Meat. Click that link to find a store locator & maybe grab a coupon! I used vegan butter & I am pretty sure that vegetarian hoisin in vegan (I am not yet 100% vegan). If you fear it is not – substitute with a vegan teriyaki sauce.
***NOTES – I used gochujang – a Korean spicy paste. I see it at my local grocery store in the Asian section but you might have to go to a Korean market or buy it online. It is like a thick & spicy ketchup. One suggestion to substitute it is:
“Per tablespoon – Make a paste of 1 tablespoon red chilli pepper flakes moistened with soy sauce and add a little sugar. This will not replicate the complexity but a similar flavor profile.
HERE is another option to substitute using sambal oelek.
Sesame Hibachi Noodles
Serves 4 (cut this recipe in half to match the chicken quantity – or just treat yourself to leftover yummy noodles)
1 lb noodles (your choice of spaghetti or soba or linguine etc) – cooked & drained
2 TBS vegan butter
2 TBS brown sugar
2 garlic cloves – minced
4 TBS low sodium soy sauce (or tamari)
1 TBS hoisin sauce (or teriyaki sauce)
1 tsp to 2 TBS crushed red pepper (I like shit hot – you might not – so adjust to suite your taste)
1 TBS sesame oil
Cook the noodles.
Meanwhile – heat the butter in a saute pan. Add the garlic for one minute & then add sugar, hoisin (or teriyaki) and the crushed red pepper. Bring to a boil & let it thicken a bit. Add the sesame oil & then immediately toss with the drained, warm noodles
Sprinkle with sesame seeds & maybe extra crushed red pepper.
5-minute Sticky, Spicy, Korean BBQ Chicken
Serves 2 (double this recipe to match the noodle quantity)
9 oz vegan Beyond chicken – cubed
3 TBS agave nectar (or honey – if you are not vegan)
2 garlic cloves – minced
1 tsp to 2 TBS crushed red pepper (Again – I like shit hot – you might not – so adjust to suite your taste)
1 TBS gochujang (see notes above)
1 TBS low sodium soy sauce (or tamari)
Juice of 1/2 lime
2 tsp sesame oil
Scallions – sliced – as garnish
Thaw & cube the chicken.
Put the rest of the ingredients (not the chicken) into a sauce pan & bring to a boil Simmer a few minutes until it thickens – less than 5 minutes. Add the chicken & cook until the sauce is thick & clinging to the chicken – maybe even letting a few bits brown or char. Be careful not to burn it.
Garnish with scallions & serve with the noodles. YUM!