Ingredients
2 tablespoons olive oil or canola oil
1 zucchini, halved and seeded, then cut into thin julienne
1 large russet potato, thin julienne
4 cups green cabbage, very thinly sliced
1 inch ginger, thinly sliced, then cut into matchsticks
4 cloves garlic, chopped
1 large bunch green onions, whites and greens separated and chopped
1 tablespoon Korean soup soy sauce or soy sauce combined with 1 teaspoon fish sauce
2 quarts chicken bone broth or stock
1 pound chicken cutlets or chicken thighs or a combination of both, thinly sliced
Salt and white pepper
1 tablespoon Wondra or potato starch
High-temp non-aerosol cooking spray
2 teaspoons toasted sesame oil and toasted sesame seeds, to top and garnish
1 pound hand-cut fresh Korean noodles (packages are usually 1 kilogram, just over 2 pounds)
Directions
Serves: 4
In a soup pot, heat oil, add zucchini, potato and cabbage and soften 7 to 8 minutes, partially covered. Add ginger, garlic, whites of onions, Korean soup soy sauce or soy sauce and fish sauce and stock.
Heat a pot of water to cook noodles according to package directions.
Season chicken with salt and white pepper and toss with Wondra or potato starch. Heat a nonstick skillet over medium-high heat, spray pan with oil and brown and crisp the chicken. Top with sesame oil, sesame seeds and scallion greens.
Season your broth to taste.
Cook noodles and divide among large bowls and top with broth and vegetables. Top vegetables with crispy chicken and serve.
