Soy-Cumin Chicken & Hand-Pulled Noodles

🥘 Ingredients

• black pepper
  2 tsp
• cooking oil
  4 tbsp
• cucumber
  2 unit
• cumin
  2 tsp
• diced skinless dark meat chicken
  24 oz
• flour
  1¾ cup, 1¾ cup
• garlic
  4 cloves
• green bell pepper
  2 unit
• korean chili flakes
  2 tsp
• onion
  2 unit
• plastic wrap
• rice wine vinegar
  2 tbsp
• salt
  2 tsp
• scallions
  6 unit
• sugar
  ½ tsp, ½ tsp
• sweet soy glaze
  4 tbsp

🍳 Cookware

• large pot
• small bowl
• medium bowl
• large bowl
• plastic wrap
• large pan

1. 

   1

   flour cooking oil plastic wrap cucumber scallions rice wine vinegar sugar salt black pepper green bell pepper onion garlic diced skinless dark meat chicken cumin korean chili flakes sweet soy glaze

   flour: 1¾ cup, cooking oil: 2 tbsp, plastic wrap, cucumber: 1 unit, scallions: 3 unit, rice wine vinegar: 1 tbsp, sugar: ½ tsp, salt: 1 tsp, black pepper: 1 tsp, green bell pepper: 1 unit, onion: 1 unit, garlic: 2 cloves, diced skinless dark meat chicken: 12 oz, cumin: 1 tsp, korean chili flakes: 1 tsp, sweet soy glaze: 2 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry produce. Reserve 1 tbsp flour in a small bowl (you’ll use it in the next step). Place remaining flour in a medium bowl ; measure out 1¾ cups and transfer to a large bowl . To the large bowl with flour, add ½ cup water. Stir until flour is fully incorporated and a wet dough forms, ⏱️ 45 seconds .

   flour: 1¾ cup
3. 

   3

   Lightly sprinkle a clean work surface with the reserved flour. Transfer dough to the floured surface. Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat, rotating dough 90 degrees after each fold, until firm and easily rolled into a ball, ⏱️ 3 minutes . TIP: Rub hands with olive oil to prevent sticking. Return dough to the bowl. Gently rub all over with a large drizzle of cooking oil . Tightly cover bowl with plastic wrap and let rest for at least ⏱️ 15 minutes . TIP: If you have time, let rest up to ⏱️ 30 minutes .

   cooking oil: 2 tbsp
4. 

   4

   While dough rests, trim and quarter cucumber lengthwise; cut crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions , separating whites from greens. Core, deseed, and dice green bell pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Peel and mince or grate garlic . In a second medium bowl, combine cucumber, scallion whites, half the rice wine vinegar , ½ tsp sugar , salt , and black pepper . Set aside, stirring occasionally, until ready to serve.

   cucumber: 1 unit, scallions: 3 unit, green bell pepper: 1 unit, onion: 1 unit, garlic: 2 cloves, rice wine vinegar: 1 tbsp, sugar: ½ tsp, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Transfer dough to a large clean work surface. Shape into a 10-by-3-inch oval, then cut crosswise into 10 1-inch-wide pieces. Working one piece at a time, hold opposite ends of dough; lift and gently pull outward, moving hands in an up-and-down motion. Once dough is stretched to about shoulder length, smack it against work surface while gently pulling, until about ¼ inch wide. (It’s OK if some noodles break!) Repeat with remaining dough. Once pot of water is boiling, add noodles. Cook, stirring, until beginning to float to the top, ⏱️ 2 minutes . Drain noodles, then rinse under cold water for ⏱️ 30 seconds .
6. 

   6

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until veggies begin to soften, ⏱️ 4 minutes . Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . Stir in garlic, cumin , and as many korean chili flakes as you like; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in remaining rice wine vinegar and cook until most of the liquid has absorbed, ⏱️ 30 seconds more.

   diced skinless dark meat chicken: 12 oz, cumin: 1 tsp, korean chili flakes: 1 tsp
7. 7

   Reduce heat under pan with chicken to medium low. Add drained noodles, sweet soy glaze , and ¼ cup water. Cook, gently stirring, until noodles are coated, ⏱️ 2 minutes . Garnish noodles and chicken with scallion greens and any remaining chili flakes if desired. Serve family style with cucumber salad on the side.

   sweet soy glaze: 2 tbsp