Chicken Galbi Noodle Salad

I meant to double the sauce as suggested, but my bottle of gluten free tamari had only 4 tablespoons. I added extra garlic, ginger, carrot and baby bok choi. Used the Thai rice noodles. It was very dry. Next day, armed w a new bottle of tamari, I reheated with a second batch of sauce, some mirin, a bit of sesame oil and topped w gluten free crunchy chow mein noodles. SO MUCH BETTER! Double or triple the sauce because the noodles such it up.

I’ve made this recipe pretty much once a week ever since first coming across it. Simple, quick, healthy, delicious, it’s the perfect WFM lunch! I omit the noodles and use half the quantity of sauce. I like to add 1 c chopped mushrooms with the scallions and 1/4 c roasted cashews with the basil at the end. Aldo great at room temperature as leftovers the next day. Kids loved it for dinner rolled up in lettuce like Korean tacos!

Add cilantro in with the basil Add jalapeno or Bird's eye with bell peppers Do a lot more sauce and make for sugar dissolves into sauce Top with sesame seeds Throw in purple cabbage and lettuce or bok choy too. Toss with fish sauce.

I made this salad as directed, adding corn (2 ears) and shredded cabbage. When I do it again, I will add some chilis. What I won't do again is use the sweet potato glass noodles. I found them unpleasantly chewy and weirdly gelatinous at the same time. Novel once, never to be repeated.

I agree with Becky and RL. The noodles in the photo look like rice noodles not sweet potato glass noodles. I bought the ingredients, but I haven’t made. I will use glass noodles.

This is a good starting point recipe. It needs more. I added shredded cabbage, jalapeno, cilantro, and changed up the noodles. I think the sauce was a little watery as well.

I made this as written for dinner tonight. Really good! When I make it again I think I will add more vegetables, more basil, and maybe a little more sauce.

I shouldn’t rate it since I just riffed on it. Used wheat noodles, added 3 Tbs goguchang to ginger and garlic, added a yellow and an orange bell pepper and a bunch of cut up broccoli to the pan with onions and spices in pan after chicken was done (and set aside in a bowl). But H raved about it. Spicy but flavorful.

The ingredient list calls for ginger and garlic, but the recipe never directs you to add them. I added them to the sauce and a bit of garlic to the chicken while it sautéed, which turned out fine.

This meal was really good. I don't like glass noodles, so I used Thai-style brown rice noodles. These cook in 3–5 minutes and are tasty and chewy.

Doubled the bell pepper and added shredded carrot and romaine for a fresher and more colorful bowl. Healthy, delicious and easy - I will be making this one a lot.

Planned to make as written but only brought home 3 packages of the noodles which totaled 10.5 oz and frankly that was plenty. (Found them in the Asian section of my normal grocery story - yay.) Definitely could have increased peppers or even decreased noodles as it felt noodle-heavy. Yes to more basil too. Didn't have much sesame oil so did the stir-fry portion in olive oil and used the sesame oil for the end toss. My guess would have been slightly more tasty with only sesame oil throughout.

Another turkey user. Really good - followed others in adding more scallions and basil. Also added jalapeno and matchstick carrots. I might add thinly sliced onion next time. Depending on the type of soy sauce you prefer it may need more salt. Topped with chili crisp!

Made this with ground turkey and rice vermicelli. Excellent. Added an extra red bell pepper (it makes a lot!) and used a whole bunch of basil, probably 1 cup chopped in total. I also omitted the garlic for a low FODMAPs friendly dish, and instead added some more slivered raw green scallions at the end. Will keep making this. Delicious warm or cold.