Marinate chicken in mojo criollo for at least an hour - overnight if possible
1 cup mojo criollo marinade
Cook your chicken however you like: I prefer Air Fryer at 350 for 12 minutes - you can also bake for 30 at 350
Heat sesame oil in skillet on medium - + onions for 1-2 min+ mushroom and carrots for 2 min+ cabbage for 2 min+ garlic until fragrant for 1-2 min
1 tsp sesame oil, 1/4 yellow onion, 1/2 cup shitake or crimini mushrooms, 1 carrot, 1/2 cup red cabbage, 2 cloves garlic
Remove from heat and transfer to a separate bowl - resist the urge to season - the broth has PLENTY of seasoning
Cook noodles according to package directions - be sure to keep 3/4 cup pasta water
Prepare broth in a small sauce pan - turn to medium heat - whisk together soy sauce, gochujang, worcestershire, ginger, garlic powder and lime juice.
1/3 cup soy sauce, 1 tbsp gochujang, 1 tsp Worcestershire sauce, 1 tsp ground Ginger, 1 tsp garlic powder
Bring saucepan to a simmer while noodles cook. Cook down the broth for 2-3 minutes.
Add pasta water to thin the broth. Depending on how much broth you want - you can add additional water (1/4-3/4 cup) if you'd like. Heat for 2-3 more minutes.
splash lime juice, 3/4 cup pasta water
To build bowl - combine noodles, sauteed vegetables and spinach in a serving bowl
1/2 cup baby spinach
Slice chicken breast and place over top of noodles
Pour hot broth over top of noodles & chicken
Garnish with fresh cilantro and sesame seeds