Video and Recipe by Chef Charles (Chan Woo) Kim
This is the summer dish you didn’t know you needed.
INGREDIENTS:
- 18 oz boneless skinless chicken thighs
- 3 tosp soy sauce
- 4 tbsp honey
- 6 garlic cloves, minced
- 2 tbsp rice vinegar
- 2 tosp toasted sesame oil
- 1 tbsp chili garlic sauce or sriracha
- 1 tsp vegetable oil
- 11 oz wheat or ramen noodles
- 1 English cucumber, julienned
- 1 carrot, julienned
- 3 green onions, sliced
- 1 tbsp toasted sesame seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation:
In a small bowl, whisk together 3 tbsp soy sauce, 4 tbsp honey, half the 6 garlic cloves, minced,
2 tbsp rice vinegar, 2 tbsp
toasted sesame oil, and 1 tbsp chili garlic sauce or sriracha until smooth. Set aside – this will be both the marinade base and the noodle sauce.
Season 18 oz boneless skinless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Toss with 3 tablespoons of the sauce mixture and let marinate for at least 15 minutes (up to overnight in the fridge).
Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
Sear the marinated chicken for 5-6 minutes per side, until deeply golden and cooked through (internal temp 165°F/ 74°C). Remove and let rest 5 minutes, then slice thinly.
Bring a pot of water to a boil and cook 11 oz wheat or ramen noodles according to package directions until just tender.
Drain the noodles and immediately rinse under cold running water, tossing well, until fully cooled. Drain thoroughly.
In a large bowl, toss the cold noodles with the remaining sauce and remaining 6 garlic cloves, minced. Divide into bowls, top with sliced chicken, 1
English cucumber, julienned, 1 carrot, julienned, and 3 green onions, sliced.
Sprinkle with 1 tbsp toasted sesame seeds and serve immediately.
