Chicken Noodle Bowl with Crispy Chicken Skin🍖 Main

IngredientsCopy

For the Crispy Chicken Skin Topping (Optional)

• 2 oz chicken skin (optional, for topping)
• 1 tsp vegetable oil (optional, for frying skin)
• salt to taste

For the Noodles

• 5 oz lo mein noodles
• 1/2 fl oz toasted sesame oil

For the Sauce

• 1/2 cup water
• 2 fl oz teriyaki glaze
• 1 tbsp gochujang red pepper paste

For the Chicken and Vegetables

• 12 oz ground chicken
• 8 oz green beans
• 2 green onions
• 2 tsp olive oil

For Garnish

• 1 red Fresno chile
• 1/4 oz cilantro

Instructions

Prepare the Crispy Chicken Skin Topping (Optional)

1. If using chicken skin topping: Cut chicken skin into small strips. Heat 1 tsp vegetable oil in a small skillet over medium heat. Add chicken skin and cook, stirring occasionally, until golden brown and crispy, 6-8 minutes. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Set aside.

Prepare the Noodles

1. Bring a medium pot of lightly salted water to a boil. Once boiling, add lo mein noodles and cook until tender, 4-5 minutes. Drain in a colander, rinse with cold water, and return to pot. Stir in sesame oil and set aside.

Prepare the Vegetables and Sauce

1. Trim ends off green beans and cut on an angle into 2-inch pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop cilantro. Slice red Fresno chile into thin rounds (discard seeds if you prefer less spice). Wash hands and cutting board after working with Fresno chile.
2. In a mixing bowl, combine 1/2 cup water, teriyaki glaze, and half the gochujang. Taste, and add remaining gochujang if desired. Set aside.

Cook the Chicken and Vegetables

1. Place a large non-stick pan over high heat. Add 2 tsp olive oil, ground chicken, green beans, white portions of green onions, and a pinch of salt to the very hot pan. Stir occasionally, breaking up meat, until green beans begin to char and chicken is cooked through with no pink remaining, 7-9 minutes.
2. Transfer chicken and green beans to a plate. Keep pan over high heat.

Char the Noodles and Combine

1. Add noodles to the very hot pan and cook undisturbed until slightly charred on one side, 2-3 minutes.
2. Add chicken, green beans, and teriyaki-gochujang mixture to the pan and stir to combine. Remove from burner.

Serve

1. Plate the dish and garnish with green portions of green onions, cilantro, and Fresno chile rounds to taste. If using, crumble crispy chicken skin over the top. Bon appétit!