Chicken Galbi Noodle Salad
This weeknight noodle salad is inspired by Korean galbi, short ribs that are seasoned in a garlic-ginger soy sauce marinade sweetened with sugar, onion and grated Asian pear. Fast-cooking ground chicken simmers in a simplified galbi sauce with garlic, ginger, scallions and sesame oil, quickly soaking in all of the aromatics. Allow the chicken to cook for a minute or two after the sauce has been absorbed, which creates crispy, caramelized bits. Don’t skip out on the basil, which instantly brightens the dish. The salad can be made a few hours ahead and is tasty both warm and at room temperature.
Ingredients
- 12ounces Korean sweet potato glass noodles
- 6tablespoons low-sodium soy sauce
- 2tablespoons unseasoned rice vinegar
- 2tablespoons turbinado sugar or light brown sugar
- Black pepper
- 3tablespoons toasted sesame oil
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- 1pound ground chicken
- 1/2cup chopped scallions
- Salt
- 1medium yellow or red bell pepper, halved, stemmed, seeded and slivered
- 1/2cup chopped fresh basil
Directions
In a large pot of boiling water, cook noodles until tender and translucent, about 10 minutes. Transfer to a colander to drain, then run under cold water to stop the cooking. Drain well then transfer to a large bowl.
Meanwhile, in a small bowl, combine soy sauce, vinegar, sugar and 1/2 teaspoon pepper.
In a 12-inch nonstick skillet, combine 2 tablespoons of the oil with the garlic and ginger over medium. When it starts sizzling, stir for 30 seconds, then add chicken and scallions. Season with salt and pepper and cook, stirring occasionally and breaking up the meat until it’s no longer pink, about 5 minutes.
Increase heat to medium-high and add 1/4 cup of the sauce. Cook, stirring occasionally, until all of the liquid is absorbed and chicken is lightly caramelized, 5 minutes.
Transfer chicken mixture to the bowl with the noodles. Add bell pepper, basil, remaining sauce and 1 tablespoon oil. Toss with your hands until well incorporated; season with salt and pepper.
Divide among bowls and serve warm or at room temperature.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 20 gramsCalories: 620Saturated Fat: 4 gramsUnsaturated Fat: 15 gramsSodium: 994 milligramsSugar: 8 gramsFiber: 3 gramsCarbohydrate: 80 gramsProtein: 28 grams
Source: https://cooking.nytimes.com/recipes/1024250-chicken-galbi-noodle-salad