Kimchi chicken salad

Today I wanted something different and I had some soy chicken breasts left over from last night so I decided to make some chicken salad and combine a few of my favorite flavors. It turned out amazing so I wanted to share. I used some pretty well aged (couple months maybe?) kimchi and I didn’t drain it at all so that it would add plenty of juice to the chicken since it was a bit dry.

1/2 C finely chopped chicken breast
1/2 C chopped kimchi with juices
2 green onion roughly chopped
1/2 tsp each garlic powder and ginger
1 Tbs rice vinegar
1 generous Tbs fermented bean paste
2 tsp (or more if you prefer spicier)
1 serving sweet potato starch noodles (cooked and rinsed in cold water then sprinkled with sesame oil)

I combined all the ingredients except the noodles first. Once it was well mixed I added the noodles and snipped them with scissors to make it a little easier to stir up. It came out just like I was hoping and made a great cool summer lunch.