Prep:
- Prepare the fresh ingredients: Chop the onion, spring onion (separate white and green parts), garlic, red chilies, Napa cabbage. Grate the ginger, and spoon the kimchi and kimchi juice into a measuring cup. Use kitchen shears to cut the kimchi into small pieces. Lightly beat the egg in a small bowl. Set everything aside.
- Make the sauce: Combine the gochujang, low sodium light soy sauce, distilled rice vinegar, yellow bean sauce, honey, sesame oil, chili oil (if using), gochugaru, freshly cracked black pepper, water, and corn starch in a measuring cup or bowl. Whisk together until thoroughly combined, then set aside.
For the Stir-fried Kimchi Chicken Noodles:
- Sauté onion and aromatics: Heat two tablespoons of canola oil in a large nonstick wok (or large deep sauté pan) over medium-high heat. Once hot, add the onion, spring onion white parts, and grated ginger. Sauté for 1-2 minutes, until the onion has softened slightly. Next, add the red chilies and garlic and stir-fry for another minute until fragrant.
- Cook the chicken: Add the ground chicken and kosher salt. Cook for 2 minutes, breaking up the clumps with your spatula, until just cooked through.
- Add kimchi and kimchi juice: Add the kimchi and kimchi juice and toss to combine.
- Add noodles and sauce: Give the sauce a quick stir with a spoon, then add the noodles and pour in the sauce. Toss for a minute to combine, until the sauce reduces and thickens.
- Cook the egg: Push everything to the side of the wok and add the remaining ½ tablespoon of oil. Pour in the egg and allow it to set for 20-30 seconds. Then fold it and break it up into pieced and toss to combine with everything else in the wok.
- Add veggies: Add the Napa cabbage and most of the spring onion greens (reserve a few pieces for garnish). Stir-fry for 45 seconds to a minute, until the cabbage has slightly softened but retains some crunch. Then switch off the heat.
- To Serve: Divide the noodles evenly onto plates and drizzle sesame oil on top. Sprinkle with the toasted white sesame seeds and the remainder spring onion greens. Serve immediately.