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"I'm a little bit obsessed with Korean-style chicken soup and have read a ton about it," says Rach of the super-flavorful veggie-packed soup with hand-cut noodles and crispy chicken. "Korean noodle soup is like a love letter, and I've read so many beautiful stories about it that have literally brought me to tears. I think I've made [this recipe] as easy as I possibly can, and I do want to point out that you can buy hand-rolled fresh Korean noodles online or in person. Not a big deal, and they cook very quickly. But if you can't do this or don't want to or you just want to make this, like, tonight, I have one word for you: linguine." It works great, and you may already have some in the pantry!
Check out the Night Market Mule Cocktail that John made to go with the dish.
In a soup pot, heat oil, add zucchini, potato and cabbage and soften 7 to 8 minutes, partially covered. Add ginger, garlic, whites of onions, Korean soup soy sauce or soy sauce and fish sauce and stock.
Heat a pot of water to cook noodles according to package directions.
Season chicken with salt and white pepper and toss with Wondra or potato starch. Heat a nonstick skillet over medium-high heat, spray pan with oil and brown and crisp the chicken. Top with sesame oil, sesame seeds and scallion greens.
Season your broth to taste.
Cook noodles and divide among large bowls and top with broth and vegetables. Top vegetables with crispy chicken and serve.