@finntonry: 50 30 | S2 EP. 5 SPICY PEANUT CHICKEN NOODLES 🍜💪🍗 50g Protein | 676 Cal | 26 Fat | 60 Carbs INGREDIENTS FOR 2 For the miso peanut sauce 40g peanut butter 25g white miso 20ml rice vinegar 20ml soy sauce 1 tbsp sugar ½ tsp MSG (optional) 65ml water For the herb salad ½ cucumber 10g fresh coriander 4 spring onions For the spicy chicken 1 garlic cloves 1 tbsp gochujang 1 tbsp Korean chilli flakes 1 tbsp dark soy sauce 1 tbsp rice vinegar 1 tbsp sugar 400g chicken mince 1 tbsp vegetable oil To serve 200g udon noodles METHOD To make the miso peanut sauce, whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar and MSG until smooth. Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside. For the herb salad, slice the cucumber into thin half moons, pick the coriander leaves and finely slice the green tops of the spring onions. Combine in a bowl. Chill in iced water if you want more crunch. Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar and the white parts of the spring onions to a blender. Blitz until smooth and set aside. Heat a large frying pan over high heat. Add the oil, then the chicken mince. Press it flat and let it brown deeply on one side before breaking it up. Cook through, then pour in the chilli sauce. Stir and let it bubble for 2–3 minutes until thick, sticky and fully coating the chicken. Cook the noodles according to pack instructions. Drain and toss immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated. Divide the saucy noodles between bowls. Top with the spicy chicken and the herb salad. Finish with extra miso peanut sauce if you like. #highproteinrecipe #easyrecipes #5030

Eggo🇨🇦 :

aint no way thats 50g protein

yallahabibti :

This is not 600 calories 😭😭

ML :

What brand udon? All the ones I see local are too thin

Idan Cohen :

OK so it's like 30g protein, 100g carbs. 💀😭

j_cube :

no 600 cals. no 50 gr of protein. and definetely not 30 minutes...

Cole :

FYI these frozen udon blocks hold up better & saves more time & less dishes to wash ehen quickly microwaved a bit or defrosted, boiling them makes them softer and more water logged

prosoque :

Are the 50g of protein with us in the room?

Maia :

Can confirm this is banging with grated tofu instead of chicken

iliana_jones :

I made it. It’s good, too salty for my salty palate tho. Easily tweekable. But overall good 👍

bullets :

30 min yea right… chopping alone would take at least 20

sam67937429 :

Normalise caring about other nutrition like fibre which most people do not get enough of??

Recaliber :

Is the 400g of chicken mince in the room with us?

Mari :

so here is a tip; use Soba-noodles to get more protein in your Asian dishes, 100% buckwheat, not the ones that have regular wheat mixed in, 100% buckwheat, much much more protein than these regular noodles

Ib :

Kaijuno8 :

Where I live, the miso looks redish…. 😐 Is that ok?

sarah😛🇨🇦🌚 :

what if i don’t like chicken, allergic to peanuts, hate spice, don’t like noodles, and like to take more than 30 minutes to cook my meal????

jetski :

How on earth is that 50g of protein?

Ara.is.here :

welcome to.. 50 30. the show where we dont do math very well

Attractive Nuisance 👄 :

Made this tonight and it was FIRE. Thanks for the recipe!

Lyana :

That doesn’t look like 400g of chicken mince…

ugog9 :

That pasta is way overcooked

Jesus Apodaca :

Why the cold bath to the cilantro? Desinfect?

neurodivergentnose :

What’s the point of having 50g of protein when we can only digest about 20g per hour

thenameisanabel :

This but not spicy please 🥹🥹🥹

DUSH :

I literally put the ingredients in MFP and it got 725 calories which is still good.