• 1–1½ pounds chicken cutlets, or thinly sliced chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons unsalted butterl
• ½ white onion, chopped
• 4–5 cloves garlic, grated
• 1 lemon, zested
• 3 tablespoons tomato paste
• 3 cups chicken broth
• 2 packs Momofuku Sweet & Spicy Noodles
• ¼ cup heavy cream
• ½ cup sundried tomatoes, chopped
• Momofuku Chili Crunch
• chives, chopped

Season chicken liberally with salt and pepper.

Heat 3 tablespoons of olive oil in a large dutch oven over medium high heat. Add chicken in a single layer (you may have to work in batches) and sear it for 5 minutes on each side, until the internal temperature of the chicken has reached 165°F. Remove the chicken from the pot and set aside.

Lower heat to medium and add butter and onions. Cook for 4 minutes until onions are starting to soften, then stir in grated garlic and 1 tablespoon of lemon zest. Cook for another minute until the flavors are combined. Add 3 tablespoons of tomato paste, then cook for another minute, letting the tomato paste turn to a darker red color. Add 3 cups of chicken broth, the juice from ½ of the lemon, and the 2 Momofuku Sweet & Spicy Noodles sauce packets. Bring mixture to a boil, then cook for 6 minutes uncovered. (The liquid will be reduced by about half.)

Add noodles to the pot and cook for 2–3 minutes, stirring frequently, letting the sauce thicken around the cooked noodles. Remove from heat. (The sauce should be glossy, but not fully absorbed.)

Stir in ¼ cup of heavy cream, sundried tomatoes, and 1–2 teaspoons of Momofuku Chili Crunch (if desired), then add the chicken back to the pot, stirring until it is thoroughly coated in the sauce. Top with chopped chives and serve.