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.
This salad combines the comfort of familiar wheat noodles and tender chicken with the bright, bold flavors of Korean-inspired chili, sesame and rice vinegar. Served chilled, it’s refreshing yet satisfying, making it perfect for hot days when you want something light but still filling.
Chef's tips
Don’t overcook the noodles—al dente texture keeps the salad from turning mushy after mixing with the dressing. Make sure the noodles are well drained and cooled before combining with the vegetables, otherwise the salad can become watery. Adjust the level of heat and sweetness gradually: start with less gochujang and honey, taste, and then tweak to your liking.
How to serve
Serve the salad in wide bowls, topped with extra toasted sesame seeds and, if you like, finely sliced spring onions. It pairs well with simple side dishes like kimchi, pickled vegetables or a light miso soup. For a more substantial meal, add a soft-boiled egg on top.
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
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
No storage information available for this dish.
This dish is inspired by Korean cold noodle salads that are so popular in summer. Using everyday wheat pasta makes it easy to prepare with ingredients you probably already have at home, while the gochujang dressing gives it a distinctly Korean character. It’s a great way to introduce Korean flavors in a simple, approachable form.
