If you haven’t yet marinated the chicken, do so. Prep the garlic, ginger, and scallions. Set aside ⅓ cup of aromatics for the sauce. Then, combine all ingredients in a mixing bowl, and let sit while you work on the other components.

Prep the vegetables – thinly slice the bell pepper and cucumbers.

Bring a pot of water up to a boil and cook the noodles according to package directions. Drain and rinse in cool water and set aside.

Heat a large saute pan on medium high heat and add a tablespoon of oil. Add 1-2 pieces of chicken to the pan, and the sliced bell pepper on the other side of the pan. Cook the bell peppers for 4-5 minutes, then season with kosher salt and black pepper. Cook the chicken for about 10 minutes, or until the chicken is cooked through. Dice the chicken into bite sized pieces.

Use that same pan you used to cook the chicken and bell pepper to heat up the neutral oil. Prepare the aromatics in a heat proof container or bowl. Once the oil is hot (after 2 minutes on high heat), pour this over the aromatics. Add the soy sauce and rice vinegar to this mixture and give everything a stir.

Assemble the noodle bowl by making a base of the noodles. Add some of the diced chicken, sautéed bell pepper, cucumbers, cilantro, and pickled red onions if using. Top with a few spoonfuls of the sauce and give everything a mix. Taste, add more sauce as desired, and serve immediately.