One-Pot Dishes

Chilled Konjac Noodles with Chicken in Perilla Mustard Sauce

Name: Chilled Konjac Noodles with Chicken in Perilla Mustard Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 40 g Chicken breast; 20 g Yellow bell pepper; 15 g Onion; 15 g Cucumber; 15 g Carrot; 80 g Konjac noodles; 10 g Baby salad greens; 10 g Mustard powder; 20 g Vinegar; 10 g Oligosaccharide syrup; 10 g Ground perilla seeds; 0.3 g Salt; 0.5 g Low-sodium soy sauce

들깨 곤약 냉채

Springy konjac noodles tossed with shredded chicken breast and julienned pepper, onion, cucumber and carrot in a tangy sauce of ground perilla, mustard and vinegar, topped with baby greens. The bold perilla-mustard sauce replaces saltiness.

📝 Step-by-Step Instructions

Boil the chicken breast for 7 minutes, drain and shred along the grain.

Chilled Konjac Noodles with Chicken in Perilla Mustard Sauce — step 1

Julienne the pepper, onion, cucumber and carrot.

Chilled Konjac Noodles with Chicken in Perilla Mustard Sauce — step 2

Blanch the konjac noodles briefly, rinse in cold water and drain.

Chilled Konjac Noodles with Chicken in Perilla Mustard Sauce — step 3

Mix the perilla sauce.

Chilled Konjac Noodles with Chicken in Perilla Mustard Sauce — step 4

Toss the noodles with the chicken, vegetables and sauce.

Chilled Konjac Noodles with Chicken in Perilla Mustard Sauce — step 5

Plate and top with the baby greens.

Chilled Konjac Noodles with Chicken in Perilla Mustard Sauce — step 6

📊 Nutrition Facts (per serving)

124Calories (kcal)

10.2 gCarbs

14.3 gProtein

2.9 gFat

55.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.