Korean · Lunch
Sesame Chicken Cold Noodles
Chilled wheat noodles tossed in a nutty sesame-soy dressing with poached shredded chicken breast, julienned cucumber, and carrot. Finished with scallion, toasted sesame seeds, and a touch of gochugaru for warmth, this Korean noodle dish balances savory, sweet, and mild heat in a refreshing cold format ideal for warm-weather eating.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
478Calories
46.2gProtein
13.9gFat
45.8gCarbs
9.4gSugar
3.1gFiber
1450mgSodium
133mgChol
2.6gSat Fat
780mgPotassium
65mgCalcium
3.4mgIron
0.4mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
Instructions
1
Prep
Julienne the cucumber and carrot, mince the garlic, grate the ginger, slice the scallion, and set all aside.
2
Poach
Submerge chicken in salted water, bring to a boil, reduce to low heat, and simmer for 10 minutes until opaque.
3
Chill
Drain noodles in colander, rinse under cold water for 1 minute, tossing until fully cooled and no longer starchy.
4
Whisk
Combine sesame oil, soy sauce, rice vinegar, honey, gochujang, gochugaru, garlic, ginger, and salt until smooth.
5
Toss
Add cold noodles and shredded chicken to dressing and toss gently with tongs until fully coated.
6
Build
Add cucumber and carrot, toss briefly to distribute while keeping their crunch intact.
7
Plate
Pile noodles into a serving bowl, scatter scallion and sesame seeds on top, and serve immediately while cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 5.2 oz150g dry wheat noodles
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 1 tsp1 tsp gochujang
- 1 tsp1 tsp gochugaru
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 2/3 cup70g cucumber
- 1/2 cup50g carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
