Signature

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line 2 sheet pans with foil. Pat the chicken dry with paper towels; transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

An instant-read thermometer should register 165°F.

Meanwhile, peel and finely chop the ginger and 2 cloves of garlic. In a bowl, combine the beef, chopped ginger and garlic, egg, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the reserved sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F

Meanwhile, add the noodles to the pot of boiling water. Cook, stirring occasionally,  2 to 4 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl. 

In the same pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to  14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; roughly chop. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Thinly slice the scallions. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. 

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy, halved peas, and sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of cooked noodles; stir to combine. Rinse and wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to  3 minutes, or until slightly softened. Add the sliced scallions and spinach. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the soy sauce, sesame oil, mirin, vinegar, 2 teaspoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

Whisk together the tomatillo sauce and sour cream. Taste, then season with salt and pepper if desired. 

Combine the tomato chutney, yogurt, and  2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Combine the barbecue sauce, soy glaze, and  2 teaspoons of water.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles 

•1 sliced chicken breast

Transfer the spicy soy sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice 

•1 sliced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 baked meatballs

Transfer the creamy tomato chutney to 2 small  containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 baked meatballs

Transfer the BBQ-soy sauce to 2 small containers.

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy sauce and chopped cashews.

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomatillo sauce, chopped pepitas, and cheese.

Makes 2 servings:

Heat the finished meatballs and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomato chutney and almonds.

Makes 2 servings:

Top each serving of finished meatballs and noodles with the BBQ- soy sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the furikake.