Stir Fried Chicken Noodle
Stir Fried Chicken Noodle
Paldo's stir-fried chicken noodle is a staple of Korean home cooking — chewy noodles tossed in a spicy soy sauce that hits with heat and depth in equal measure. Simple to make, satisfying to eat, and packed with the kind of savoury chicken flavour that keeps you reaching for more. Soupless style, imported from Korea.
- Boil the water
Bring 600ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out your sachets so everything is within easy reach and ready to go.
- Cook the noodles
Add the noodles and flakes to the boiling water and let them cook for 3.5 minutes. Give them a gentle stir every now and then to stop them from clumping together. You want them cooked through but still a bit chewy.
- Drain the water
Carefully drain all the water from the noodles using a colander or the pot lid. Be careful here as the water will be very hot. You want the noodles as dry as possible so the sauce coats them properly rather than sliding off.
- Add sauce and serve
Add the seasoning sachet to the drained noodles and toss everything together until every single strand is evenly coated in sauce. Serve straight away while it is still hot and add your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Paldo is a Korean food company founded in 1983, known for producing distinctive flavours that sit outside the mainstream. Their stir-fried noodle range is a staple of Korean convenience stores and offers a balance of flavour and heat.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
Served soupless, the sauce is the star. A concentrated blend that coats every strand of noodle with rich, full flavour. Without broth to dilute things, every bite hits with the complete flavour profile, making each mouthful more intense than a traditional soup ramen.
Chewy, springy noodles built for a soupless format. The texture is designed to hold sauce on every surface rather than swimming in broth. After draining, the noodles grip the seasoning tightly, so the flavour stays concentrated and consistent with every bite.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.
Nori (Seaweed)
Nori adds a delightful umami and oceanic essence to instant noodles, giving them a subtle, briny flavor reminiscent of the sea.
Shredded Chicken
Shredded chicken offers a savory, protein-packed taste, enriching the noodles with a hearty and satisfying character.