Chicken Galbi Noodle Salad
25 min4 servings
Chilled Korean glass noodles tossed with caramelized ground chicken, fresh herbs, and a soy-vinegar glaze.
| prepBring a large pot of water to a boil | ||||
| 340 g Korean sweet potato glass noodles | Cook noodles 10 min, drain & chill | Toss noodles with chicken, pepper, basil, remaining sauce & oil | ||
| 6 tablespoons low-sodium soy sauce | Whisk soy sauce, vinegar, sugar & pepper | |||
| 2 tablespoons unseasoned rice vinegar | ||||
| 2 tablespoons turbinado or light brown sugar | ||||
| 3 tablespoons toasted sesame oil | Sauté garlic & ginger in oil 30 sec | Add chicken & scallions, cook 5 min | Pour in sauce, caramelize 5 min | |
| 1 tablespoon minced garlic | ||||
| 1 tablespoon minced ginger | ||||
| 450 g ground chicken | ||||
| 120 g chopped scallions | ||||
| Salt and black pepper | ||||
| 1 medium yellow or red bell pepper, halved, stemmed, seeded and slivered | ||||
| 15 g chopped fresh basil | ||||
| ¼ cup sauce (for cooking) | ||||
| 1 tablespoon toasted sesame oil (for finishing) | ||||
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