Spicy Stir-Fried Noodles with Chicken and Cabbage

Method

1. 1

   Step 1: Toss the chicken with 1 tablespoon of the soy sauce and the cornstarch and let it sit for 10 minutes. In a small bowl, stir the gochujang, remaining soy sauce, sugar, vinegar and sesame oil with 2 tablespoons of water until smooth.

2. 2

   Step 2: Boil the noodles for 1 minute less than the package directions, then drain and rinse under cold water until cool and shake them very dry. Washing off the loose starch keeps them springy and separate in the wok.

3. 3

   Step 3: Heat the neutral oil in a wok or large skillet over medium heat. Add the gochugaru and garlic and stir for 30 to 45 seconds, just until the oil turns brick red and smells toasty; if the flakes darken they will taste bitter.

4. 4

   Step 4: Turn the heat to high, add the chicken and spread it out. Let it sear until it releases from the pan, then toss and cook for 3 to 4 minutes total, until browned in spots and cooked through.

5. 5

   Step 5: Add the cabbage and carrot and stir-fry for 2 minutes, until the leafy edges wilt but the thick ribs still snap. Pour in the sauce and let it bubble for 30 seconds.

6. 6

   Step 6: Add the noodles and green onions and toss with tongs for about 2 minutes, until the sauce is absorbed and the noodles look glossy and sticky rather than wet. Serve in bowls with sesame seeds sprinkled over.

• #spicy
• #dairy-free
• #weeknight