Ingredients:
- 8 oz. rice vermicelli noodles
- 1 Costco rotisserie chicken (about 2 lbs. of meat)
- 1/4 cup Japanese mayo or regular mayo
- 4 tbsp. butter, unsalted, melted
- 1 cup green onions, whites and greens separated
- 4 tbsp. soy sauce
- 2 tbsp. sesame oil
- 2–4 tbsp. chili crisp, to taste
- 2 tbsp. gochujang, Korean chili paste
- 2–3 tbsp. brown sugar
- 1 tbsp. rice vinegar
Directions:
Remove the chicken from the bag and strip off the meat. Discard the skin, but reserve the juices that are in the bottom of the bag.
In a large bowl, shred the chicken into bite-size pieces. Add the reserved juices to the chicken.
Bring a large pot of water to a boil. Remove from heat.
Add the rice vermicelli noodles to the water, fully submerge, and soak for 10 minutes until just tender.
Heat a skillet over medium/high heat and add the butter, sesame oil, and green onion whites. Stir and let everything bloom for 1 minute.
To the bowl of chicken, add the mayo, soy sauce, chili crisp, gochujang, brown sugar, rice vinegar, and green onion greens. Mix until combined.
Add the noodles to the chicken mixture. Gently combine until fully coated and evenly mixed with the chicken and sauce.
Top with extra chili crisp, if desired, and enjoy!
Makes 4 servings.