Spicy Gochujang Chicken and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines chicken breast and buckwheat noodles with crisp vegetables, all tossed in a sweet, tangy, and spicy gochujang dressing.
This salad combines chicken breast and buckwheat noodles with crisp vegetables, all tossed in a sweet, tangy, and spicy gochujang dressing. It’s a great choice for lunch on a hot day or a light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 437g serving): 428.2 kcal · protein 32.8g · carbohydrate 56.2g · fat 8.1g · sodium 1337.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the buckwheat noodles thoroughly under cold water, then drain them well so the dressing doesn’t get watery.
Tips: Start by adding half the dressing, taste, then add more to your liking.
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Ingredients (1 serving)
- Chicken breast — 100 g
- Cooked buckwheat noodles — 1 handful
- Cucumber — 0.5 pc
- Lettuce — 3 sheet
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Water — 1 Tbsp