Korean Chicken & Sweet Potato Noodles
Korean chili marinated chicken breast, sweet potato noodles, napa cabbage, red chili dressing, peanuts
2.5 / 5
- (a) japchae noodles
- (b) marinated tofu, chicken breast
- (c) red chili marinade
- (d) seasoned rice flour
- (e) napa cabbage, snap peas, edamame, assorted pickles
- (f) red chile dressing
- (g) peanuts, sesame seeds
- skillet or saute pan
- cutting board & knife
- wooden spoon
- salad tongs
- For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
- Fill a saucepot with water. Put the pot on the stove over high heat. Do not add salt. Bring the water up to a boil. While you are waiting for the water to boil, place the sweet potato noodles (a) in a bowl. Then pour boiling water over the noodles until the noodles are submerged. Let the noodles sit in the hot water while you prepare the rest of the dish.
- Cut open the package of chicken breast (b) and place on a plate. Season the chicken on both sides with a pinch of salt and pepper. Pour the red chili marinade (c) over the breast and turn the chicken over a few times on the plate to coat both sides with marinade.
- Heat a skillet or saute pan over medium-high heat for 2 minutes. While the pan is warming up, pour the asian seasoned rice flour (d) onto a plate. Add enough oil to the pan so that the bottom of the pan is coated plus a little extra. Dredge both sides of the chicken breast in flour, then place the chicken immediately into the skillet. Sear for 2 minutes, then flip over and sear the other side for 2 minutes. After searing, place the skillet of chicken in your 425 degree oven and bake for 7 minutes.
- When the chicken has finished baking, remove from the oven and place on a cutting board to rest.
- Place a strainer in your sink and strain the water from the noodles. Pour the cooked noodles into a mixing bowl. Add the cabbage, snap peas, edamame and pickles (e) to the bowl. Pour the red chile dressing (f) over top. Mix well with salad tongs to incorporate the ingredients together.
- Spoon the noodles and vegetables on to your serving plate. Place the chicken on top. Sprinkle peanuts and sesame seeds (g) over the dish.
Delicious!!! The red chile marinade and dressing are amazing, and the noodles are awesome! Frying the chicken in rice flour made a lighter breading, which was also very good. I have Celiac and have to eat gluten free, so this meal was very welcome.