Kimchi comes in jars too big to use in a single meal. So here's another kimchi noodle dish, this time a cold salad with some chicken added to make it more of a meal. Traditionally soba would probably be the noodle of choice for this, but I used udon and it worked very well. I neglected the sesame seed garnish because I was out of sesame seeds. This dish has a level of spice that both burns and lingers, but it's nowhere near hot enough to make you cry. Unless you're a total wuss about hot food. Then it might. Regardless, this sharp and spicy noodle dish is great in hot weather.
This recipe will serve three or four.
1 lb bag fresh udon noodles, boiled and rinsed
meat from a chicken leg and thigh (or half a breast), cut into bite sized pieces
1 Tbs soy sauce
1 Tbs sugar
1 Tbs toasted sesame oil
2 Tbs vinegar (white or rice wine)
1 carrot, grated
1 Tbs Asian hot sauce (such as Sriracha), or more to taste
1/2 cup kimchi
oil for frying
Fry the chicken in a pan. When it's nearly cooked add the soy sauce. Once it's cooked through cut the heat, drain off the liquid and set aside. In serving bowl mix together the sugar, sesame oil, vinegar, carrot and hot sauce until sugar is dissolved. Add noodles, kimchi and cooked chicken. Toss to evenly mix ingredients together.
This dish can sit covered in the fridge for a day; it might even be better on day two. Garnish with sesame seeds if you like.
Photo by Cynthia Lamb
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