Chicken Galbi Noodle Salad
Updated May 1, 2024
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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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
- ½cup chopped scallions
- Salt
- 1medium yellow or red bell pepper, halved, stemmed, seeded and slivered
- ½cup chopped fresh basil
Nutritional analysis per serving (4 servings)
620 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 80 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 28 grams protein; 994 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, in a small bowl, combine soy sauce, vinegar, sugar and ½ teaspoon pepper.
- Step 3
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.
- Step 4
Increase heat to medium-high and add ¼ cup of the sauce. Cook, stirring occasionally, until all of the liquid is absorbed and chicken is lightly caramelized, 5 minutes.
- Step 5
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.
- Step 6
Divide among bowls and serve warm or at room temperature.
Private Notes
Comments
Add cilantro in with the basil Add jalapeno or Bird's eye with bell peppers Do a lot more sauce and make for sugar dissolves into sauce Top with sesame seeds Throw in purple cabbage and lettuce or bok choy too. Toss with fish sauce.
To be honest, the accompanying photo doesn't even look like glass noodles; it looks more like rice noodles. I don't even know where to find fettucine-width glass noodles like that. I'd use rice and probably will.
I’ve made this recipe pretty much once a week ever since first coming across it. Simple, quick, healthy, delicious, it’s the perfect WFM lunch! I omit the noodles and use half the quantity of sauce. I like to add 1 c chopped mushrooms with the scallions and 1/4 c roasted cashews with the basil at the end. Aldo great at room temperature as leftovers the next day. Kids loved it for dinner rolled up in lettuce like Korean tacos!
It’s gone so family likes it as is. I think it’s a bit mild in flavour, will next time add some fish sauce to the sauce and a jalapeño when cooking the meat. It’s a quick weekday dinner and versatile enough to add veggies you have on hand.
Substituted thin rice noodles (vermicelli), served with sriracha for a little extra bite. Teenagers loved it. Next time I'll add chopped roasted peanuts as a topper. This is a great basic foundation recipe that lends itself well to different variations.
We were 1T short on soy sauce and sesame oil...but the dish was delicious and we all enjoyed it!