This Asian noodle salad is a light refreshing salad that is not filling and a great accompaniment to Korean Barbecued Chicken.
Asian Noodle Salad WIth Korean Barbecued Chicken
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Servings
4
We had enough leftovers for the next night. I added some cucumber cut into matchstick pieces and served spicy shrimp over top.
Ingredients
-
1/2 cup vinegar, white or rice(I used rice)
- 3 tbsp sugar
- 1-2 red chilies, finely chopped
- 1 1/2 tsp salt
- 2 med. carrots, grated
- 1 small bulb fennel, cored and thinly sliced
- 4 oz thin rice noodles
-
2-3 cups Patchwork Garden coleslaw mix (or chopped cabbage)
- 1 tbsp sesame oil
- 2 chicken breasts, pounded to an even thickness
- 1/3 jar of Jiny's Korean Barbecue Sauce
- 1-2 tbsp sriracha
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- Chopped green onions for garnish
- 1 bag shrimp, thawed and shelled
Asian Noodle Salad
Korean Barbecued Chicken
Spicy Shrimp
Directions
Asian Noodle Salad
- Mix the vinegar, sugar, chilies and salt in a large bowl. Add the carrots and fennel, stir and set aside.
- Cook the noodles according to the directions. Drain and rinse with cold water. Transfer to the bowl. Add the cabbage and sesame oil.
- Garnish with toasted sesame seeds and green onions, if desired.
Korean Barbecued Chicken
Combine ingredients in a glass dish. Marinate overnight. Remove and grill until cooked through. Slice and place over top of the noodle salad.
Spicy Shrimp
- Combine the sauce ingredients.
- Toss the shrimp in the spicy sauce. Let marinate for at least 1/2 hour.
- Grill until cooked through. Place on top of the salad.
Recipe Note
This Asian Noodle Salad can be topped with Korean Barbecued Chicken or Spicy Shrimp.