Chicken, vegetable and noodle hotpot

Serves 4–6

For the sauce

• 120g Korean sweet potato glass noodles
• 2 tbsp vegetable oil
• 800g chicken
• 2 sweet potatoes
• 1 large carrot
• 1 large onion
• 2 whole dried chillies
• 6 cloves garlic
• 0 4 cm piece ginger
• 0.5 red chilli
• 0.5 green chilli

• 5 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp honey
• 1.5 tbsp roasted sesame seed oil
• 0 tsp gochujang
• 0.5 tsp black pepper
• 700g chicken stock

Step 1
If you have an aversion to heat, feel free to leave it out.

Step 2
Put the noodles into a bowl, cover with water and leave to soak.

Step 3
Heat the oil in a large, heavy-based pan with a lid over a high heat.

Step 4
Add the chicken and fry for 3–4 minutes on all sides, or until golden brown.

Step 5
Remove from the pan, then add the potatoes, carrot, onion and dried chillies if using.

Step 6
Cook for 4 minutes, stirring occasionally.

Step 7
Add the garlic and ginger and fry for 1 minute.

Step 8
Return the chicken to the pan together with all the sauce ingredients.

Step 9
Cover and bring to a boil, then simmer for 15 minutes.

Step 10
Drain the noodles and add them to the pan with the chicken.

Step 11
Put the lid on and simmer for another 5 minutes until the chicken, vegetables and noodles are cooked through.

Step 12
Serve in bowls with the sliced chillies scattered over.