Recipe

Ingredients

3 cups Sapporo Long Kow Vermicelli (sotanghon), boiled
2 tsps. Cooking oil
1 cup chicken fillet, cubed
¼ cup dried chili

Sauce
¼ cup gochujang
2 tbsps. Sugar
2 tbsps. Soy sauce
1 tbsp. rice wine vinegar

Topping
¼ cup cucumber, julienned
1-2 tsps. Sesame oil
2-3 tsps. Toasted black sesame seeds

Whisk together sauce ingredients in a bowl until fully combined. Set aside.
Cook sotanghon as per direction. Drain and rinse until cool to touch.
Heat oil and sauté chicken in pan for 5-7 minutes until cooked. Turn off the fire. Toss all ingredients together, top with cucumber.
Drizzle with sesame oil and garnish with black sesame seeds.

20 mins

good for 4 pax

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