Spicy Peanut Chicken Noodles

In a small bowl, mix together gochugaru, 1 tbsp of soy sauce, and gochujang to create the chicken sauce. Set aside.

Prepare the garnishes by thinly slicing the cucumber and chopping the chives and cilantro.

Heat neutral oil in a skillet over medium-high heat. Add the ground chicken and season with salt. Cook, breaking up the meat, until browned.

Pour the prepared chicken sauce over the cooked chicken. Stir to combine and cook for another minute until the sauce thickens slightly.

Meanwhile, bring a pot of water to a boil and cook the udon noodles according to package directions.

In a separate mixing bowl, combine peanut butter, sugar, 1/2 tsp salt, MSG (if using), the remaining 1 tbsp of soy sauce, and rice vinegar.

Add hot water to the peanut sauce mixture and whisk until smooth and creamy.

Drain the cooked udon noodles and add them directly to the bowl with the peanut sauce. Toss well to coat the noodles evenly.

Transfer the sauced noodles to a serving bowl. Top with the spicy ground chicken.

Garnish with the fresh cucumber, chives, and cilantro. Mix everything together and serve immediately.