When you want a hit of crunchy fresh veg and noodles in the same bowl, look no further than cold noodle salad.
*recipe by Chef Paul Wang
Ingredients:
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2 servings of buckwheat noodles, or your favorite noodle or pasta
- 2 boneless, skinless chicken thighs
- 1 tsp. soy sauce
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1 tsp. vegetable oil
- 1 bunch spinach
- 3 radishes
- 2 persian cucumbers
- 2 ribs of celery
- 1 honeycrisp apple
- 4 green onions
- ½ bunch cilantro
- ½ c. Mother-in-Law’s Kimchi
- 2 eggs, soft boiled
- 1 tsp. toasted sesame seeds
- 1 sheet roasted seaweed
Sauce:
- 2 tbsp. Mother-in-Law’s Gochugaru
- 2 tbsp. agave or honey
- 2 tbsp. apple cider vinegar
- 1 tbsp. Mother-in-Law’s Original Gochujang Paste
- 1 tbsp. toasted sesame seeds
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 clove of garlic, finely grated
Directions:
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Cook noodles according to the package. Rinse noodles in cold water until completely chilled. Strain and place noodles in the refrigerator until ready to use.
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In a small mixing bowl, combine all sauce ingredients (gochugaru, agave, apple cider vinegar, gochujang, sesame seeds, soy sauce, sesame oil, and garlic). Whisk until combined. Set aside.
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In a small mixing bowl, combine chicken, soy sauce and vegetable oil. In a small non-stick pan, cook chicken over medium high heat (about 3 minutes per side). Remove chicken from the pan and set aside.
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In a small sauce pot, bring 3 cups of water to a boil. Gently place 2 eggs into the boiling water and boil for 6 minutes. Remove eggs and immediately transfer them into an iced water bath.
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In a small sauce pot, bring 3 cups of water to boil. Blanch spinach in boiling water for 30 seconds, transfer to an ice bath immediately. Wring out the spinach and chop into 1” pieces.
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Cut radish, cucumber, celery and apple into matchsticks.
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Chop cilantro leaves and stems into 1” pieces.
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Finely mince green onions.
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Chop kimchi into ¼” strips.
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Cut chicken into ¼” strips.
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With a scissor, cut roasted seaweed sheets into matchsticks.
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Peel and halve eggs.
- To assemble: in a large serving bowl, mound noodles in the center. Arrange vegetables, apple, kimchi, and chicken around the noodle. Pour 3 tbsp. of sauce over the noodles. Place halved egg on top of the noodles. Garnish with sesame seeds and roasted seaweed. Mix well before serving. Makes 2 servings