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:Â 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.Â
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.  Â
Season your broth to taste. Â
Cook noodles and divide among large bowls and top with broth and vegetables. Top vegetables with crispy chicken and serve.Â
