step 1

Make the sauce: Add sesame paste or tahini into a small bowl with 1-2 tablespoons of warm water and whisk until smooth and creamy. Add all other sauce ingredients and continue to whisk until all ingredients are well combined (the consistency should be like a thick dressing; add more water if needed). Set aside.

step 2

Heat half of the vegetable oil in a deep-sided pan or skillet until shimmering and hot. Add sliced cabbage and pan-fry undisturbed until the edges begin to char and cabbage begins to soften.

step 3

Add long chive pieces and continue cooking until chives wilt. Add a pinch of salt and black and white pepper to taste. Cook until cabbage is nicely charred and soft but still has a slight crunch. Remove from pan into a separate bowl and rinse pan.

step 4

In the same pan, heat the remaining oil, and add ground chicken thighs. Cook and separate with a wooden spoon until the chicken is cooked through. Season with a pinch of salt and black and white pepper to taste.

step 5

Once the chicken is cooked, reduce heat to medium-high and add the cooked cabbage and chives. Add half of the sauce to the pan, stir well to combine, and remove from heat into a bowl.

step 6

Cook noodles according to package instructions. Once cooked, drain the noodles, reserving a cup of hot cooking water.

step 7

Pour the remaining sauce back into the pan set at medium heat. Add back the noodles and the remaining chopped chives. Toss everything until well combined.

step 8

Plate into bowls and garnish with cucumber, sesame seeds, and sliced green onions. Slurp away!