Korean-Marinated Chicken with Noodles Recipe

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serves: 4
Skill: easy
Spice: Medium


  • 100ml (4fl oz) soy sauce
  • 3tbsp rice wine vinegar
  • 2tbsp honey
  • 3tbsp chilli paste
  • 50g (2oz) miso paste
  • 5cm fresh ginger, finely grated
  • 5 cloves garlic, crushed
  • 2tsp sesame oil
  • 8 chicken thighs
  • 1tbsp sunflower oil
  • 2 x 150g packs straight to wok udon noodles
  • ½ cucumber deseeded and sliced
  • juice 1 lime
  • 3 spring onions, finely sliced
  • large handful coriander leaves, chopped


  • Mix the soy, vinegar, honey, miso, ginger, garlic and sesame oil until smooth, add the chicken, mix to coat well then leave to marinate for at least 2 hours or preferably overnight.

  • Heat the oven to 150C, 130C fan, 300F, gas 2. Line a roasting tin with foil and add the chicken and all the marinade, cook for 1 hour and 30 minutes or until thoroughly cooked through and the skin is brown and crispy. 

  • When you are ready to serve, heat the oil in a wok, add the noodles, stir-fry for 3-4 minutes, remove from the heat and toss with the remaining ingredients. Serve with the chicken.

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(103 ratings)
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