Lunch – Sweet Potato Noodle Salad with Poached Chicken
Servings: 2
Ingredients:
- 120 g sweet potato noodles (dangmyeon)
- 200 g chicken breast
- 1/2 cucumber, matchsticks
- 1 cup shredded napa cabbage
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds
Method:
- Poach chicken in simmering water with a slice of ginger (optional) for 10–12 minutes; cool and shred.
- Cook noodles; rinse under cold water and drain well.
- Combine noodles, chicken, cucumber, and cabbage. Dress with tamari and sesame oil; sprinkle sesame seeds.
Prep Notes:
- Poach chicken and chill up to 3 days.
- Noodles can be cooked and chilled 1–2 days; refresh with cold water.
Variation Ideas:
- Japanese: Add thin omelette strips.
- Korean: Add blanched spinach and a touch more sesame seed.
- Vietnamese: Add a few drops of mild fish sauce + pinch of sugar.
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