BBQ Chicken Japchae
Japchae with bbq chicken mixed in, as well as some spinach, corn, and red onion for a new twist on the Korean noodle dish.
Servings: 4 people
Ingredients
- 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.