Global Fusion Bowl: Spiced Chicken & Root Vegetable Noodle Creation

Instructions

1. 1

   Cook egg noodles according to package directions, drain, and set aside.

2. 2

   Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat.

3. 3

   Season chicken strips with salt and pepper, then stir-fry until golden and cooked through (approximately 6-7 minutes). Remove and set aside.

4. 4

   In the same wok, add remaining olive oil and sauté diced onion and garlic for 2 minutes until fragrant.

5. 5

   Add julienned carrots and cook for 3 minutes, stirring frequently.

6. 6

   Stir in the potetmos (potato mash) and cook for 4 minutes, breaking it up gently to create a hash-like texture with some crispy edges.

7. 7

   Push the potato-carrot mixture to the sides of the wok, creating a well in the center.

8. 8

   In a small bowl, whisk together gochujang, fish sauce, soy sauce, mirin, honey, minced ginger, cumin, coriander, turmeric, and cornstarch.

9. 9

   Pour the sauce mixture into the center well and stir constantly for 1 minute until it begins to thicken.

10. 10

    Add coconut milk and chicken broth, stirring to combine all elements together.

11. 11

    Return the cooked chicken to the wok and add the cooked noodles, tossing everything together gently but thoroughly.

12. 12

    Drizzle sesame oil over the dish and fold in lime juice and orange zest.

13. 13

    Cook for 2-3 minutes more, allowing flavors to meld, stirring occasionally.

14. 14

    Transfer to serving bowls and top with sliced rødløk (red onion), fresh cilantro, basil, and a pinch of sumac.

15. 15

    Serve immediately while hot, with extra lime wedges on the side.