Ingredients
Equipment
Method
- Bring a pot of water to a boil and cook the noodles according to package instructions.3 packs of noodles
- Reserve 3 tablespoon of noodle water before draining.
- Heat the oil in a pan over medium heat. Add the white parts of the green onion and the garlic. Cook until fragrant, about 30 seconds.3 tablespoon oil, 4 cloves garlic, 4 stalks green onion
- Add the ground chicken. Break it up and cook until browned and crispy around the edges.½ pound ground chicken
- Stir in the gochugaru chili flakes, Momofuku sauce packets, rice vinegar, and sugar. Let it bubble for 1 minute to bloom the chili flakes.3 tablespoon gochugaru chili flakes, 3 sauce packets from the Momofuku noodles, 1 tablespoon rice vinegar, 1 tablespoon sugar
- Add the cooked noodles and 3 tablespoon reserved noodle water. Toss until glossy and evenly coated.
- Drizzle with sesame oil, chili crunch and toss again.1 teaspoon sesame oil, 2 tablespoon chili crunch
- Garnish with green onion tops, sesame seeds, and chili crunch.1 tablespoon sesame seeds
- Serve right awayServe with grilled bachoy.
Notes
- Let the ground chicken get crispy. Do not stir too soon.
- Add more chili crunch or chili flakes if you want it more spicy.