Korean Noodle Salad with Chicken - Love of Food

Name: Korean Noodle Salad with Chicken - Love of Food
Ingredients: 12 ounces Korean chae noodle base; 3/4 pounds Korean lemongrass chicken; 1/2 cup Edamame, shelled green soybeans, thawed; 1/4 cup green onions, sliced 1/8 inch; 2 1/2 tablespoons white unsalted sesame seeds; 2 large jalapeno peppers, sliced 1/8 inch rings; 1/2 cup Korean BBQ sauce (mai Pham); 1 package (8 ounces) brown rice cellophane noodles, cooked according to package directions; 2 tablespoons canola oil; 1/2 cup yellow onions, sliced 1/8 inch; 2 1/2 teaspoons whole clove peeled garlic, minced; 2 tablespoons shitake mushrooms, sliced 1/4 inch; 2 cups spinach, remove stems; 1/3 cup soy sauce; 3 tablespoons sesame oil; 1/2 cup yellow squash, julienne 1/4 inch; 1/4 cup carrots, julienne 1/8 inch; 1 pound chicken thighs, boneless, skinless; 1/4 cup Korean red peppers; 3 tablespoons soy sauce

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Ingredients

12 ounces Korean chae noodle base
3/4 pounds Korean lemongrass chicken
1/2 cup Edamame, shelled green soybeans, thawed
1/4 cup green onions, sliced 1/8 inch
2 1/2 tablespoons white unsalted sesame seeds
2 large jalapeno peppers, sliced 1/8 inch rings
1/2 cup Korean BBQ sauce (mai Pham)
1 package (8 ounces) brown rice cellophane noodles, cooked according to package directions
2 tablespoons canola oil
1/2 cup yellow onions, sliced 1/8 inch
2 1/2 teaspoons whole clove peeled garlic, minced
2 tablespoons shitake mushrooms, sliced 1/4 inch
2 cups spinach, remove stems
1/3 cup soy sauce
3 tablespoons sesame oil
1/2 cup yellow squash, julienne 1/4 inch
1/4 cup carrots, julienne 1/8 inch
1 pound chicken thighs, boneless, skinless
1/4 cup Korean red peppers
3 tablespoons soy sauce