Korean Chicken Salad

Serves 4
Time 30 minutes


1 chicken breast, thinly sliced into strips

1 tbsp gochujang

1 garlic clove, microplaned

Salt & pepper

1 block firm tofu, cut into small cubes

1 tsp extra virgin olive oil

6 shiitake mushrooms, quartered


For the dressing

¼ cup soy sauce

1 tbsp extra virgin olive oil

¼ cup mirin

1 knob ginger

2 cloves garlic, minced

Salt & pepper


400g sweet potato starch noodles (glass noodles)

2 spring onions, sliced

1 bunch coriander, sliced

3 cups baby spinach leaves

¼ cup kimchi, roughly chopped

2 tsp sesame seeds

Chilli flakes, to serve

Fried shallots, to serve


Mix the dressing ingredients together in a jug. 

Add the chicken breast slices to a bowl, and add the gochujang, garlic and some salt & pepper. Add a tsp of extra virgin olive oil and mix to combine. Set aside to marinate.

Bring a pot of water to boil and add a generous amount of salt. Add the potato starch noodles into the water and stir around to ensure they don’t stick.

Heat another tbsp of extra virgin olive oil to a pan, add the mushrooms, chicken and tofu until chicken is cooked through. 

Add the spring onions, spinach and coriander to a bowl with kimchi and sesame seeds. Add the hot chicken mixture to the bowl and mix through until spinach has slightly wilted. Pour half the dressing on top. Add fried shallots and chilli flakes and additional sesame seeds. 

Drain the glass noodles from the water and add to the bowl. Pour remaining dressing over the noodles and toss to combine.

Serve with extra shallots on top.