BBQ Chicken Japchae
May 13, 2020








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
Instructions
- 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.