Servings: 2
Prep time: 25 minutes
Total time: 45 minutes


for the noodles: 
1 medium russet potato 
1 cup|140 grams all-purpose flour 
1 tablespoon vegetable oil 
1 teaspoon kosher salt 

for the soup: 
2 tablespoons vegetable oil 
1 tablespoon thinly sliced garlic, plus 2 teaspoons grated garlic 
1 teaspoon julienned ginger 
5 scallions, whites and greens separated, thinly sliced
1 boneless skinless chicken thigh, cut into ½-inch thick strips
kosher salt, to taste  
2 teaspoons doenjang 
3 tablespoons mirin
1 ½ cups|355 ml low-sodium chicken broth 
1 piece kelp (optional) 
2 teaspoons soy sauce, plus more to taste
1 teaspoon fish sauce, plus more to taste
1 teaspoon sesame oil, plus more for drizzling  
1 teaspoon white vinegar 
2-3 Thai green chilies or ½ jalapeno, thinly sliced 
toasted seaweed, to serve
toasted sesame seeds, to serve
chili crisp, preferably Momofuko Chili Crunch, to serve

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