• 1–1½ pounds boneless skinless chicken (thighs or breasts), cut into 1 in pieces
• 1 + 1 tablespoons curry powder
• 2 + 1 teaspoons Momofuku Spicy Seasoned Salt
• 2 shallots, sliced
• 1 inch ginger, chopped
• 4 cloves garlic, sliced
• 2 cans chickpeas, drained
• 2 cans coconut milk
• 2 cups chicken broth
• 3 packs Momofuku Spicy Soy Noodles (or other Momofuku noodle of your choice)
• olive oil
• 2 limes, sliced (optional)
• basil or cilantro, chopped (optional)
• Momofuku Chili Crunch

Toss chicken with 1 tablespoon curry powder and 2 teaspoons Momofuku Spicy Seasoned Salt.

Heat ¼ cup olive oil in a large pot or dutch oven over medium high heat. Add chicken and cook until browned, about 5 minutes. Remove chicken and reduce heat to medium.

Add shallot, ginger, and garlic and cook until they are lightly browned, about 5 minutes. Add chickpeas, remaining tablespoon of curry powder, and remaining 1 teaspoon of Momofuku Spicy Seasoned Salt and cook until softened, breaking up with the back of your spoon, about 5 minutes more.

Add 2 cans coconut milk, 2 cups chicken broth, 3 Momofuku Spicy Soy Noodles sauce packets, and bring to a boil. Add chicken, cover, lower heat to simmer, and cook for 10 minutes until chicken is cooked through.

When you are ready to serve, increase heat to high and bring to a boil. Add noodles to pot and boil for 2 minutes. For a more soup-y meal—add 1 to 2 noodle packs. For a more noodle-y meal, add up to 3. Serve with basil and limes, and top with Momofuku Chili Crunch.