In this weeks episode of “open cabinets, see what is in there, make something interesting” I stumbled across some Korean potato starch noodles in my pantry. I was going to make a simple veggie japchae for lunch, when I noticed the leftover grilled chicken from dinner the night before. I decided to add the chicken and some BBQ sauce to the japchae and this was the result. Georgina and I loved this dish and I would definitely make it again with leftover chicken.
Boil the noodles to the package instructions, then strain and rinse in cold water.
Cook some cabbage over high heat to brown, then add garlic and ginger.
Noodles in next, along with frozen spinach and the sauce.
The sauce was BBQ sauce, soy sauce, sesame oil, and sriracha.
We loved how this came out. It felt like a luxury compared to our normal weekday lunch of kale salad.
The bbq sauce added a nice sweetness to the japchae.
BBQ Chicken Japchae
- 8 ounces potato starch noodles
- 1 cup shredded cabbage
- 2 cloves garlic grated
- 2 inches ginger grated
- 1 cup frozen spinach
- 1/2 cup frozen corn
- 1/2 cup chopped grilled chicken
- 1/4 cup BBQ sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1/4 cup diced red onion
- I probably should have put sesame seeds on top
- Cook the noodles to package instructions. Strain and rinse with cold water.
- Saute the cabbage on high heat with a little vegetable oil to brown the edges. Turn heat to low.
- Add in the garlic and ginger and stir for 1 minute. Add in the noodles and frozen spinach and stir to combine. Add in the corn, chicken, and all the sauces. Stir to combine and cook on low for 5 minutes until the spinach and corn are warmed.
- Serve and top with the onion and sesame seeds.