Dakgalbi-Style Stir-Fried Ramyeon

Mince 5 g of the garlic, and slice the remaining 15 g and fry until golden.

Julienne the perilla leaves, thinly slice the chives, dice the bell pepper, julienne the onion and green onion, and halve the cherry tomatoes.

Slice the chicken breast thinly on the diagonal, marinate in Italian seasoning and pan-fry.

Sauté the minced garlic, onion and green onion until fragrant, add the bell pepper, cherry tomatoes and sauce ingredients and stir-fry. Let cool slightly, then blend into a smooth sauce.

Stir-fry the sauce with the chicken, then add the boiled noodles and toss quickly.

Top with the fried garlic, perilla leaves and chives.