- Start by peeling and cutting your potato and carrots into bite size pieces, then cut the yellow onion into half-moon slices, cut your Korean peppers in a bias, and mince some garlic.
- Soak vermicelli noodles in some water in a separate bowl.
- While the noodles soak, cut chicken into cubes and add to pot with water to cover the chicken then bring up to boil.
- While you’re waiting for the water to boil, add soy sauce and honey.
- After the chicken is boiling for 5 min, add in your potatoes, carrots, and onion.
- Add in Korean red pepper flakes, MSG, and sesame oil, then add your Korean peppers and garlic.
- After potatoes are fully cooked, add in more water if needed, then add your vermicelli noodles to cook through.
- Then plate it up and optionally melt some mozzarella and garnish with green onions and sesame seeds.
Recipe created in partnership with Matthew Han at @wannabechefmatt.
