Korean Chicken Salad
Recipe by Adrian Richardson
Serves 4 | 
Prep 10 min + marinating time | 
Cook 20 min
Ingredients
- 1 chicken breast, thinly sliced into strips
- 1 tbsp gochujang
- 1 garlic clove, minced
- Salt & pepper
- 1 block firm tofu, cut into small cubes
- 1 tsp extra virgin olive oil
- 6 shiitake mushrooms, quartered
- 400g sweet potato starch noodles (glass noodles)
For the dressing
- ¼ cup AYAM™ Light Soy Sauce
- 1 tbsp extra virgin olive oil
- ¼ cup rice vinegar
- 1 knob ginger
- 2 cloves garlic, minced
- Salt & pepper
- 2 spring onions, sliced
- 1 bunch coriander, sliced
- 3 cups baby spinach leaves
- ¼ cup kimchi, roughly chopped
- 2 tsp sesame seeds
- Chilli flakes, to serve
- Fried shallots, to serve
Method
- Mix dressing ingredients together in a jug.
- Add the chicken breast slices to a bowl, and add the gochujang, garlic, and some salt & pepper. Add a teaspoon of olive oil and mix to combine. Set aside to marinate.
- Bring a bot of water to boil and add a generous amount of salt. Add the sweet potato starch noodles into the water and stir around to ensure they don't stick.
- Heat a tablespoon of olive oil to a pan and add the mushrooms, chicken, and tofu. Stir fry until chicken is cooked through.
- Add the spring onions, spinach, and coriander to a bowl with kimchi and sesame seeds. Add the cooked chicken, tofu, and mushrooms and mix through until spinach has slightly wilted. Pour half the prepared dressing on top, use other half for later. Add fried shallots, chilli flakes, and additional sesame seeds.
