Chicken Galbi Noodle Salad
Updated April 30, 2024
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 ounces Korean sweet potato glass noodles
6 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons turbinado sugar or light brown sugar
Black pepper
3 tablespoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound ground chicken
½ cup chopped scallions
Salt
1 medium yellow or red bell pepper, halved, stemmed, seeded and slivered
½ cup chopped fresh basil
Nutritional analysis per serving (4 servings)
80 grams carbs; 98 milligrams cholesterol; 621 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 3 grams fiber; 1091 milligrams sodium; 28 grams protein; 8 grams sugar
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!
I made this as directed, except I used rice noodles. So easy for a weeknight meal, and great flavor without a lot of work. My husband accidentally bought ground turkey instead of chicken and it was absolutely fine.
Added gochujang which made it spicy and pungent.
i think this is more like japchae than kalbi? hm, the photo here shows fettuccine instead of glass noodles, which is fine; just mention the substitution in the recipe, please.