Korean-Style Chicken Noodle Bowls

Bring a large pot of water to a boil, add a dash of salt and the pasta and cook until al dente (according to package instructions for al dente). Then drain it and place pasta in a large serving bowl.

In a small pot over medium low heat, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce. Whisk until smooth and heated. Pour sauce over noodles and keep warm.

Get all of the remaining ingredients ready for a quick stir-fry.

In an over-sized skillet over medium heat, saute the mushrooms in the butter. Once most of the water has cooked out of the mushrooms, remove them from the pan leaving the remaining juices behind. Add the oil and heat over high heat. Add the chicken cubes and stir-fry until browned, about 3 minutes. Add the coleslaw mix, carrots and bell pepper and stir-fry for 2 minutes. Then add the scallions and continue to saute and toss for 1 minute. Add the mushrooms back in, stir and empty the skillet contents over the noodles. Top with sesame seeds.

Enjoy!