If you’re starting with raw chicken, season with salt and pepper and grill for 7-8 minutes on both sides. Let cool before shredding. Tip: We’ll usually just start with leftover cooked chicken or store-bought rotisserie chicken for this recipe (I know, kinda cheating).
Soak noodles in warm water (but not hot water) and set aside.
Heat 1 ½ cups of chicken broth in the microwave for one (1) minute.
Remove broth from microwave, add the ahciote powder and stir until fully mixed. You should get a nice red color.
Slice green onions and garlic.
In a large wok or pot over medium heat, add the olive oil and butter.
When the butter is melted, add the garlic and about half of the green onions (we’ll add the rest later). Cook until garlic is translucent.
Add the achiote-broth mixture to the wok/pot.
Once the broth is hot, add the chicken and stir to completely coat the chicken with the achiote-broth mixture.
Discard the water that the noodles are soaking in and add noodles to the wok. Stir constantly to get a good color on the noodles.
Add salt and pepper to taste. Top with rest of the green onions.