• Bring a large pot of salted water to a boil. Wash and dry produce. • Reserve 1 TBSP flour (2 TBSP for 4 servings) in a small bowl (you’ll use it in the next step). • Place remaining flour in a medium bowl; measure out 1¾ cups and transfer to a large bowl (for 4 servings, transfer all remaining flour to large bowl). (Discard any remaining flour in medium bowl.) • To large bowl with flour, add ½ cup water (1 cup for 4). Stir until flour is fully incorporated and a wet dough forms, 30-60 seconds.

• Lightly sprinkle a clean work surface with reserved flour. Transfer dough to floured surface. (Reserve large bowl.) • Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat, rotating dough 90 degrees after each fold, until firm and easily rolled into a ball, 3-4 minutes. TIP: Rub hands with olive oil to prevent sticking. • Return dough to bowl (split between two large bowls for 4 servings). Gently rub all over with a large drizzle of oil. Tightly cover bowl with plastic wrap and let rest for at least 15 minutes. TIP: If you have time, let rest up to 30 minutes.

• While dough rests, trim and quarter cucumber lengthwise; cut crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Peel and mince or grate garlic. • In a second medium bowl, combine cucumber, scallion whites, half the vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Set aside, stirring occasionally, until ready to serve.

• Transfer dough to a large clean work surface. Shape into a 10-by-3-inch oval, then cut crosswise into 10 1-inch-wide pieces (20 pieces for 4 servings). • Working one piece at a time, hold opposite ends of dough; lift and gently pull outward, moving hands in an up-and-down motion. Once dough is stretched to about shoulder length, smack it against work surface while gently pulling, until about ¼ inch wide. (It’s OK if some noodles break!) Repeat with remaining dough. • Once pot of water is boiling, add noodles. Cook, stirring, until beginning to float to the top, 1-2 minutes. (Work in batches for 4.) Drain noodles, then rinse under cold water for 30 seconds.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until veggies begin to soften, 3-4 minutes. • Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in garlic, cumin, and as many chili flakes as you like; cook, stirring, until fragrant, 30 seconds. Stir in remaining vinegar and cook until most of the liquid has absorbed, 30 seconds more.

• Reduce heat under pan with chicken to medium low. Add drained noodles, sweet soy glaze, and ¼ cup water (½ cup for 4 servings). Cook, gently stirring, until noodles are coated, 1-2 minutes. • Garnish noodles and chicken with scallion greens and any remaining chili flakes if desired. Serve family style with cucumber salad on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***