In a large mixing bowl, add the Gochujang sauce, rice wine vinegar, 6 tsp of oyster sauce and 1 tsp of sesame oil to the chicken thighs. Mix thoroughly.
Marinate overnight in the fridge.
In a large fry pan on medium heat, add 3 tbsp of avocado oil and cook the chicken thighs 7 minutes each side. Longer, if the chicken thighs are particularly big. Avoid constantly turning the chicken to keep it juicy.
When cooked, remove from the fry pan, and slice the chicken thighs.
Noodles and Herbs
Bring water to the boil in a large saucepan.
Place the sweet potato noodles into the pot and boil for 10 minutes.
When done, drain the sweet potato noodles in a colander and run under cold water to stop the cooking process. We want the noodles to be al dente and still chewy.
The noodles are notoriously long and difficult to eat. Cut them in half.
Chop spring onion and coriander.
In a large mixing bowl, add the sliced firm tofu, 4 tsp soy sauce, 4 tsp of sesame oil, 1 tsp oyster sauce, spring onion and coriander to the noodles. Season with salt and pepper. Mix until the noodles are evenly coated.
Put the dressed sweet potato noodles on the serving plate or bowl.
Place the sliced Gochujang chicken thighs on the top of the noodles.
This is a wonderful salad to have on its own. It’s good enough as meal.
There is no real substitute of Gochujang in my book. If you’re not a fan of the spiciness, marinate the chicken without it. You can add 4 tbsp soy sauce if you wish.
This is a salad eaten at room temperature. If you’d like it hot, serve the noodles immediately without running them under cold water. Time the cooking of the chicken with the noodles so both components are hot.