Korean Noodle Salad with Chicken

Korean style noodles, stir fry vegetables and chicken with a Korean barbecue sauce.

By: Mai Pham, Celebrity Chef

Prep Time: 4 hours 15 minutes
Cook Time: 15 minutes

RECIPE
REVIEWS (1)

Servings:

Yield: 4 servings

Ingredients:

12 ounces Korean chae noodle base
3/4 pounds Korean lemongrass chicken
1/2 cup Edamame, shelled green soybeans, thawed
1/4 cup green onions, sliced 1/8 inch
2 1/2 tablespoons white unsalted sesame seeds
2 large jalapeno peppers, sliced 1/8 inch rings
1/2 cup Korean BBQ sauce (mai Pham)

Korean Chae Noodle Base
1 package (8 ounces) brown rice cellophane noodles, cooked according to package directions
2 tablespoons canola oil
1/2 cup yellow onions, sliced 1/8 inch
2 1/2 teaspoons whole clove peeled garlic, minced
2 tablespoons shitake mushrooms, sliced 1/4 inch
2 cups spinach, remove stems
1/3 cup soy sauce
3 tablespoons sesame oil
1/2 cup yellow squash, julienne 1/4 inch
1/4 cup carrots, julienne 1/8 inch

Korean Lemongrass Chicken
1 pound chicken thighs, boneless, skinless
1/4 cup Korean red peppers
3 tablespoons soy sauce
2 tablespoons canola oil
2 1/2 teaspoons whole clove peeled garlic, minced

Allergens:

Gluten, Soy, Wheat

Nutritional Information

Directions:

Korean Chae Noodle Base: Heat oil in sauté pan over medium high heat. Add onions and garlic. Saute 1 minute. Add mushrooms and spinach, sauté for 3 minutes tossing every 15 seconds. In a medium bowl, combine noodles, soy sauce and sesame oil. Toss to evenly coat. Add onion, spinach and mushroom mixture, squash and carrots. Toss gently to combine.
Korean Lemongrass Chicken: Trim excess fat off chicken thighs, butterfly to even thickness. In a mixing bowl, combine Korean sauce, soy sauce, oil and garlic. Mix well for marinade. Add chicken to marinade. Combine to evenly coat. Refrigerate for 4 hours to marinate. Drain and discard excess marinade. Place marinated chicken thighs on a medium grill for 4 to 5 on each side.
For Service: Cut chicken thighs into 1/4 inch strips. For each serving place 1 cup Korean chae noodles on a plate. Place 3 to 4 chicken strips on top of noodles, top chicken with 1 tablespoon edamame. Evenly place 1 tablespoon green onions on top of edamame. Garnish top of salad with 2 teaspoons sesame seeds. Place 4 jalapeno pepper slices in the center of the salad. Serve with Korean BBQ sauce.