3 lb chicken thighs, cut into 2 inch pieces
3.5 oz potato starch noodles
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup rice syrup or honey
1 tbsp dark brown sugar
3 potatoes, cut into 1-2 inch chunks
1 carrot, sliced 1/8 inch thick
1 onion, sliced
1 red chili pepper, chopped
2 green chili peppers, chopped
1 cup white mushrooms, cut into chunks
1/2 cucumber, sliced
5-7 green onions, sliced into 2 inch pieces, white pieces separated and shredded
2 tbsp vegetable oil
2-3 dried red peppers
1 tbsp Garlic, minced
1 tsp Ginger, minced
2 tsp black pepper
1 tbsp sesame oil
Trim excess fat and cut into 2 inch chunks. Pat dry and set aside. Soak 3.5ish oz of potato starch noodles in cold water.
Combine the soy sauce, oyster sauce, rice syrup and 1 tbsp dark brown sugar. Prepare all veggies and prepare for frying. Heat up a wok with 1=2 tbsp oil, and cut dried peppers into 1/2 inch long pieces. Fry in the preheated pan for 10 seconds and remove.
Add the chicken into the pan and stir. Cook with no lid for 5 minutes, stir chicken again and turn on uncooked side. Cook for an additional 5 minutes. Add the minced garlic and ginger and cook for 30-60 seconds or until fragrant. Add in the potato, sauce and 2-3 cups of water. Cook for 10 minutes on high heat with a lid.
Add the carrots and onions in the wok, then cook for 10 minutes with the lid off. Add the noodles, peppers, white mushrooms, and cucumber and stir and cook for about 10 minutes more on high heat, until braising liquid is thickened and noodles cooked. Flavor dish with cracked black pepper and 1 tbsp sesame oil and stir well.
Serve with green ions and sesame seeds.