Instructions

Combine chicken thighs, hot sauce, sesame oil, garlic, and ginger in a medium bowl and let marinate for 30 minutes to 4 hours.

In a medium skillet, add 1 Tablespoon sunflower oil and heat until smoking hot. Add the chicken in a single layer. When the bottom side is well browned, toss and stir-fry until completely cooked, about 4-5 more minutes. Remove from pan and set aside.

Return the skillet to the stove, add 1 teaspoon sunflower oil and stir-fry carrots for 2 minutes.

Add water and use a wooden spoon to scrape up any browned bits in the pan, then cover to steam. When carrots are tender (about 3 minutes) set aside with the chicken.

To the same skillet add 1 teaspoon sunflower oil and the white parts of the scallions and sauté 2-3 minutes until tender. Set aside.

Meanwhile, bring a saucepan of water to a boil. Gently lower eggs into the water with a slotted spoon and cook for approximately 6 minutes at a gentle boil. Remove eggs (saving the water) and place in a bowl of ice water. When ready to serve, peel the eggs and slice.

In the same saucepan, add the noodles and cook according to package directions. Drain, rinse, and set aside. In the saucepan bring the stock to a simmer.

In large, shallow bowls, place even portions of the noodles, chicken, and vegetables. Pour the hot stock over the mixture and garnish with eggs, microgreens, radishes, and scallion greens.

Drizzle with hot sauce or sriracha to taste and serve!