Korean · Lunch
Spicy Cold Noodles with Fried Chicken
Chewy wheat noodles tossed in a fiery gochujang-gochugaru dressing sharpened with vinegar and sugar, topped with double-fried chicken thigh chunks for crunch, cucumber ribbons and scallion. Served fully chilled as a Korean-style bibim-guksu variation, balancing numbing heat, tang and cold noodle chew in a single hearty bowl.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
812Calories
45.6gProtein
40.8gFat
68.3gCarbs
11.2gSugar
4.9gFiber
1780mgSodium
172mgChol
6.9gSat Fat
580mgPotassium
65mgCalcium
3.4mgIron
0.5mcgVitamin B12
8.5mgVitamin C
protein-rich
spice-route
cheat-day
hidden-gems
Instructions
1
Prep
Coat the chicken thigh chunks in cornstarch, shaking off excess. Thinly slice the scallion and julienne the cucumber; mince the garlic.
2
Fry
Heat vegetable oil to 350°F in a pot over medium-high heat. Fry chicken for 4–5 minutes until pale gold and cooked through, then drain on paper towels.
3
Fry
Reheat oil to 375°F over medium-high heat. Fry chicken 2 minutes until deep golden and crackling, then drain.
4
Chill
Boil wheat noodles 3–4 minutes until tender and chewy. Drain and plunge into ice water for 2 minutes, then drain well.
5
Plate
Whisk gochujang, gochugaru, rice vinegar, soy sauce, sugar, sesame oil and garlic into a smooth dressing. Toss noodles in dressing, pile in a bowl, top with chicken, cucumber and scallion, finish with sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1/2 cup70g cornstarch
- 2 cup480ml vegetable oil
- 5.2 oz150g dry wheat noodles
- 3 tbsp3 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp sesame oil
- 2 clove2 clove garlic
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp sesame seeds
