Korean Wheat Noodle Salad with Chicken Recipe
A chilled salad with wheat noodles, pieces of chicken and vegetables in a lightly spicy, sweet-and-sour dressing. In Korea, similar cold noodle dishes are popular in summer, when it’s too hot for heavy soups. The flavor is reminiscent of a pasta salad combined with an Asian chili and sesame dressing.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Spicy
Fresh
Umami
Nutty
Filling
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
3
Ingredients
- wheat noodles e.g. spaghetti or thin Asian noodles - 200 g
- chicken breast - 250 g
- fresh cucumber cut into thin matchsticks - 1 piece
- carrot cut into thin matchsticks - 1 piece
- Chinese cabbage finely shredded - 150 g
- gochujang - 1.5 tablespoons
- rice vinegar - 2 tablespoons
- soy sauce - 1.5 tablespoons
- honey - 1.5 tablespoons
- sesame oil - 1 tablespoon
- garlic grated - 1 clove
- sesame seeds toasted - 1 tablespoon
- salt for cooking the noodles and chicken - 0.5 teaspoons
Main Ingredient:
wheat pasta
Preparation
- Place the chicken breast in a small pot, cover with water so it is fully submerged, and add a pinch of salt. Bring to a boil, reduce the heat and cook for 12–15 minutes, until the meat is completely white in the center.
- Remove the cooked chicken from the water and set aside to cool slightly, then shred it with your fingers or cut into thin strips.
- Cook the noodles in salted water according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, and drain very well.
- Cut the cucumber and carrot into thin matchsticks and the Chinese cabbage into thin strips. Transfer the vegetables to a large bowl.
- In a separate bowl, mix the gochujang, rice vinegar, soy sauce, honey, sesame oil and grated garlic until you get a smooth dressing.
- Add the noodles and chicken to the bowl with the vegetables, pour over the dressing and mix thoroughly, preferably with your hands or tongs, so the dressing coats all the ingredients evenly.
- Sprinkle the salad with toasted sesame seeds. Taste and, if needed, add a bit more vinegar or honey if you prefer a more sour or sweeter flavor.
- Chill the salad in the fridge for 10–15 minutes so it cools down and the flavors meld, then serve.
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje tego samego dnia, bo makaron z czasem mięknie i wchłania sos. Przed podaniem z lodówki wyjmij ją 10 minut wcześniej i delikatnie przemieszaj.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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