Korean Glass Noodles with Spicy Chicken Wings (ปีกไก่สไปซี่อบวุ้นเส้นเกาหลี)

1.Mix the Korean spicy seasoning with 4 tablespoons of water. Add the chicken wings and toss until evenly coated. Marinate for about 15 minutes.

2.Strain the marinade into a mixing bowl and set aside. Arrange the chicken wings in the air fryer basket and cook at 180°C for about 12 minutes, or until cooked through and lightly golden.

3.Bring a pot of water to a boil and cook the Korean glass noodles for about 4 minutes.

4.Add 200 ml water to the reserved marinade, followed by the shoyu, sugar, and kimchi juice. Stir well. Drain the glass noodles and immediately toss them with the prepared sauce.

5.Thinly slice the soaked shiitake mushrooms. Heat a casserole or heavy-bottomed pot over low heat. Add the sesame oil and sauté the mushrooms and bacon until fragrant. Add the spring onion white parts, followed by the glass noodles and all of the sauce. Cover and cook for about 8 minutes, or until the noodles are tender and have absorbed most of the sauce. Remove from the heat.

6.Uncover, add the kimchi, and toss gently to combine. Arrange the cooked chicken wings over the noodles, cover again, and let stand for another 3 minutes.

7.Garnish with sliced spring onion and toasted white sesame seeds. Serve immediately.