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Lukewarm salad with chicken strips, noodles and kimchi

This zesty salad achieves the impossible - it's light, filling and tasty. The notes of spicy vegetables such as radishes...

This zesty salad achieves the impossible - it's light, filling and tasty. The notes of spicy vegetables such as radishes and kimchi meet the earthy taste of spinach, meat and noodles to form a perfect harmony. We eat it throughout the day to awaken the palate. This salad also stores well, but you probably won't have that problem.

Time: 35 minutes

  • 2 portions of buckwheat noodles or other favorite pasta 
  • 2 boneless, skinned chicken thighs 
  • 1 teaspoon soy sauce 
  • 1 teaspoon vegetable oil 
  • 1 bunch of spinach 
  • 3 radishes 
  • 1/2 cucumber 
  • 2 stalks of celery 
  • 1 apple 
  • 4 green onions 
  • ½ bunch of coriander 
  • 200 g kimchi ( Doctor Kimchi - Every Day Kimchi )
  • 2 eggs, soft-boiled 
  • 1 teaspoon toasted sesame seeds 
  • 1 sheet of roasted seaweed (optional) 
  • 2 tablespoons agave or honey 
  • 2 tablespoons apple cider vinegar 
  • 1 tablespoon toasted sesame seeds 
  • 1 tablespoon soy sauce 
  • 1 tablespoon sesame oil 
  • 1 clove of garlic, finely grated 


      1. Cook pasta and cool

      2. Mix all sauce ingredients (agave/honey, apple cider vinegar, sesame seeds, soy sauce, sesame oil and garlic) in a small bowl. Mix with a whisk. Put aside.

      3. In a small bowl, combine chicken, soy sauce and vegetable oil. In a small nonstick skillet, brown the chicken over medium heat (about 3 minutes per side). Remove the chicken from the pan and set aside.

      4. Sauté spinach and boil eggs.

      5. Cut radishes, cucumber, celery and apple into sticks. Cut the coriander leaves and stems into approximately 2cm pieces. Finely chop green onions. Cut kimchi into approx. 1 cm strips. Cut chicken into 1cm strips. Optional: Cut roasted seaweed leaves into strips with scissors. Peel and halve eggs.

      6. To serve: Distribute the pasta in a large serving bowl. Place vegetables, apple, kimchi and chicken around the noodles. Pour 3 tablespoons of sauce over the noodles. Place a halved egg on top of the noodles. Garnish with sesame seeds and toasted seaweed. Mix well before serving.

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