Korean Chicken Gimari | Crispy Seaweed Rolls

Soak the glass noodles in hot water for 5-6 minutes until softened, then drain well and cut into 4-5 cm pieces.

Mince the chicken thigh fillets or cut them into very small, fine pieces. Cut the carrot into thin matchsticks, and finely chop the spring onions and garlic.

Heat a little sesame oil in a pan, add the chicken and garlic, and fry for 3-4 minutes until the meat turns opaque. Add the julienned carrot and spring onions, toss together, then stir in the prepared glass noodles, soy sauce, a pinch of salt, and ground black pepper. Cook for another 2 minutes to let the flavours meld, then remove from the heat and allow to cool until lukewarm.