Step 1

1 Prepare the ingredients: Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Cut out and discard the core of both cabbages; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Step 2

2 Make the crispy noodles: Using your hands, carefully separate the noodles. Reserving half the noodles, place the remaining noodles on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and bake, stirring halfway through, 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and immediately season with salt.

Step 3

3 Make the dressing: While the noodles bake, in a bowl, combine the vinegar, soy sauce, sesame oil, mustard, chopped shallot, and honey (kneading the packet before opening). Whisk until smooth.

Step 4

4 Cook the chicken: While the noodles continue to bake, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

Step 5

5 Cook the reserved noodles: While the chicken cooks, add the reserved noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.

Step 6

6 Make the salad & serve your dish: To the bowl of prepared cabbage and carrots, add the cooked chicken, rinsed noodles, and dressing; season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste. Serve the salad topped with the crispy noodles and sliced green tops of the scallions. Enjoy!

Step 7

1 Prepare the ingredients: Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Cut out and discard the core of both cabbages; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Step 8

2 Make the crispy noodles: Using your hands, carefully separate the noodles. Reserving half the noodles, place the remaining noodles on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and bake, stirring halfway through, 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and immediately season with salt.

Step 9

3 Make the dressing: While the noodles bake, in a bowl, combine the vinegar, soy sauce, sesame oil, mustard, chopped shallot, and honey (kneading the packet before opening). Whisk until smooth.

Step 10

4 Cook the chicken: While the noodles continue to bake, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

Step 11

5 Cook the reserved noodles: While the chicken cooks, add the reserved noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.

Step 12

6 Make the salad & serve your dish: To the bowl of prepared cabbage and carrots, add the cooked chicken, rinsed noodles, and dressing; season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste. Serve the salad topped with the crispy noodles and sliced green tops of the scallions. Enjoy!