crispy kimchi drumsticks with a glass noodle salad

A delicious dish with a Korean kick!

By: Anna Decker / 08/21/2015

A cooling, slightly sweet noodle salad complements hot, crunchy chicken drumsticks. If you’ve never tried glass noodles before you’re in for a treat. We’ve source the best ones–made with sweet potatoes–they have a great chewy texture and are delicious when dressed with soy and sesame oil. Cook, relax and enjoy!

What you’ll need:

½ cup dried mixed wild mushroom 6 chicken drumsticks 3 tablespoons of Mama O’s Kimchi paste ¾ cup panko breadcrumbs 4 ounces sweet potato glass noodles 3 scallions 2 cloves garlic 3 ounces baby spinach 1 ½ tablespoons soy sauce 1 tablespoon sesame oil a neutral oil such as vegetable, canola or safflower oil sugar coarse salt

Equipment: rimmed baking sheet large pot strainer small saucepan

Recipe steps:

Hydrate mushrooms Bring a small saucepan of water to a boil then pour over dried mushrooms in a bowl. Set aside to soften, 5–10 minutes. Drain and cut into smaller pieces.

Cook chicken Preheat oven to 400°F. Combine chicken and 2 tablespoons kimchi paste in a bowl and toss well to coat. Place panko in a second bowl. Add chicken and toss to coat, pressing so breadcrumbs adhere. Transfer chicken on a rimmed baking sheet and bake until golden and cooked through, about 30 minutes.

Cook noodles Bring a large pot of water to boil. Add noodles and cook until tender, about 6 minutes; drain and rinse under cold water. Using kitchen shears or a knife, cut noodles 4 or 5 times into smaller lengths. Drain well and set aside.

Cook scallions and garlic Cut root ends off of scallions. Slice in half lengthwise then crosswise into 1 ½ inch pieces. Peel and thinly slice garlic. Heat 1 tablespoon oil in a medium skillet over medium high heat. Add the scallions and garlic and cook, stirring constantly, until garlic starts to turn golden, about 1 minute.

Add mushrooms and spinach Drain mushrooms and thinly slice. Add mushrooms to skillet and cook, stirring, for another 30 seconds. Add the spinach, season with salt and toss until wilted, about 1 minute.

Assemble noodle salad In a large bowl, toss noodles with the cooked vegetables. Add 1 teaspoon sugar, soy sauce and sesame oil. Mix thoroughly until well combined. Serve with crispy drumsticks. Enjoy!

Suggested sips: An ice cold lager or a Portuguese Vinho Verde.

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