March 25, 2019
Have you ever had a vermicelli Noodle Salad from a Vietnamese or Thai restaurant? I say this all the time, but this is one of my FAVORITE dishes. I have a lot of favorites, okay? Don’t judge me. I love the cold salad, tangy dressing & crunch of a crispy spring roll. It’s a party in your mouth!
If you don’t want to spend the time making the Korean Popcorn chicken for this salad. This recipe is great for using leftover proteins. Grab some leftover chicken or steak and top this salad for a quick meal!
Korean BBQ Chicken Vermicelli Salad
Ingredients
For the Dressing
- 1/4 C Rice Wine Vinegar
- 2 Tbsp Water
- 1 tsp fish sauce
- 1 Tbsp honey
- pinch of red pepper flakes
For the Salad
- 1 C vermicellie rice noodles, cooked & chilled
- 1 carrot julianned
- 1 cucumber sliced
- 1/4 C cilantro chopped
- 1/4 C mint chopped
- 1 scallion diced
- 3-4 C mixed greens
- spring rolls optional garnish
Korean Popcorn Chicken
- 1.5 Lbs boneless chicken breasts cut into 2 inch cubes
- 1 egg whisked
- 2 tbsp almond milk or any dairy free alternative
- 1 C almond flour
- 1/3 c gluten-free panko
- 2 tbsp arrow root powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- olive oil or avocado spray
Korean BBQ Sauce
- 1/2 C coconut aminos
- 3 Tbsp honey
- 2 Tbsp rice wine vinegar
- 1-2 tbsp gochujang (korean chili paste)
- 1 1/2 tsp grated ginger
- 2 cloves garlic grated
- 2 tbsp sesame oil
Instructions
Korean Popcorn Chicken
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.In a bowl combine the whisked egg & almond flour. In a separate bowl combine the almond flour, panko, arrow root, salt & pepper. In batches, coat the diced chicken in the wet mixture, followed by the dry. Shake to remove excess & place on the baking sheet. Repeat until all chicken has been breaded.Spray the chicken with oil, or brush if you do not have spray-able oil. Transfer to the oven & bake for 15-20 minutes. Flipping halfway. Meanwhile, make the Korean BBQ Sauce. In a small saucepan, combine the coconut aminos honey, Gochujang (Korean chili paste), rice vinegar, ginger, garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.In a bowl, toss the chicken in the sauce, garnish with sesame seeds if preferred.
For The Dressing
- Combine Dressing ingredients
For the Salad
- Combine the Salad ingredients in a bowl, Top with the dress & popcorn chicken.
Notes
Swap the popcorn chicken for alternative proteins such as shredded chicken, sliced steak, or tofu!
Recipe for popcorn chicken: adapted from Half Baked Harvest
