KOREAN CHICKEN NOODLES

Korean Chicken Noodles - What a great meal.

Really easy to make and tons of flavor. I ate it the next day for breakfast and it was just as tasty.

I came across this recipe on Tasty Kitchen. The original was submitted by 4littlefergusons. The original recipe was called Korean-Style Chicken Noodle Bowls. If you want to check it out go to recipesfordivineliving.blogspot.com. There is a Tasty Kitchen link on the right side of the page.

INGREDIENTS:

• 1 package (13.25 Oz Pkg) Whole Wheat Spaghetti Noodles
• 1 piece Fresh Ginger, 1-inch Piece
• 4 whole Garlic Cloves, Minced
• 1/2 cup Tamari Or Soy Sauce
• 5-6 Tablespoons Honey
• 4 Tablespoons Tomato Paste
• 4 Tablespoons Rice Wine Vinegar
• 2 Tablespoons Sesame Oil (this Makes The Dish!)
• 1 teaspoon Sriracha Hot Sauce, More If You Like It Hot
• 2 cups Sliced Mushrooms
• 2 Tablespoons Butter
• 2 Tablespoons Oil
• 1 pound Boneless Skinless Chicken Breast, Cut Into Cubes
• 1/2 packages (16 Oz. Package) Cole Slaw Mix
• 1/2 cups Chopped Carrots
• 1/2 whole Red Pepper
• 5 whole Large Green Onions, Thinly Sliced (tops And Bottoms)
• Toasted Sesame Seeds, For Garnish

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and place in a large serving bowl.

In a small pot, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce, whisking until smooth and heated. Pour sauce over noodles and keep warm.

Get all of the remaining ingredients ready for a quick stir-fry.

In an oversized skillet, saute mushrooms in the butter; remove from the pan, leaving juices behind. Add the oil and heat over high heat. Add the chicken cubes and stir-fry until browned, about 3 minutes. Add the cabbage, carrots and bell pepper and stir-fry for 2 minutes, then add the scallions and toss for 1 minute. Add the mushrooms back in, stir and empty the skillet contents over the noodles.

Top with sesame seeds and more green onion if desired.

Note: To make things easier, I cut up all the vegetables and chicken for the stir-fry before I started.

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