Chicken Knife-Cut Noodles
Dak Kalguksu
Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 2
Ingredients
- 10 oz Knife-cut noodles
- 8 oz Chicken (boneless thigh, sliced)
- ½ medium Zucchini (sliced)
- 1 small Potato (diced)
- 3 cloves Garlic (minced)
- 2 stalks Green onion (sliced)
- 1 teaspoon Salt
- 5 cups Chicken broth
Instructions
- In a large pot, bring 5 cups chicken broth to a boil with the minced garlic and diced potato. Cook for 8-10 minutes until the potato starts to soften and thicken the broth slightly.
- Add the sliced chicken to the broth. Cook for 5 minutes, skimming any foam that rises to the surface.
- Add the knife-cut noodles and zucchini slices. Stir gently and cook for 7-8 minutes until the noodles are tender and the broth has thickened from the starch.
- Season with salt to taste. The broth should be milky white and slightly thick from the potato and noodle starch. Ladle into bowls and garnish with sliced green onion.
From K-Kitchen — koreanhomecook.com