Crispy Noodle Salad with Fried Fin Wings

Michael Nelson

GW Fins, New Orleans


Korean Glaze:

  • 3 tablespoons honey
  • 3 tablespoons mirin
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon gochujang (Korean chile paste)
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 clove garlic , minced 
  • One 1-inch piece peeled ginger, grated 
  • Pinch of black pepper
  • 1 tablespoon black sesame seeds, toasted

Crispy Noodle Salad:

  • 4 cups canola or vegetable oil
  • 2 cups lightly broken apart rice noodles (or store-bought chow mein noodles)
  • 1/2 cup sliced chicken skin* (optional)  
  • 2 cloves garlic, very thinly sliced
  • 1 small shallot, very thinly sliced shallot
  • 1 small carrot, shredded
  • 1 cucumber, peeled, seeded, and cut thinly
  • 1 1/2 cups shredded Napa cabbage
  • 1/4 cup chopped cilantro
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped peanuts
  • 1/4 cup sweet Thai chile sauce
  • 1 teaspoon fish sauce

Tempura–Battered Fin Wings:

  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup rice flour
  • Pinch of baking powder
  • Pinch of baking soda
  • 1 1/4 cups soda water
  • 8 snapper fish fin wings (also known as fish collars)


Make the Korean glaze: in a saucepot, add all ingredients except the sesame seeds. Heat over medium heat and bring it to a boil. Let simmer for 3 minutes. Remove from the heat and add the sesame seeds. Set aside.

Prepare the crispy noodle salad: in a large Dutch oven or heavy pot, heat the oil to 375°F. Fry the rice noodles until puffed up and crispy, about 1 minute. Remove to a paper towel–lined plate to dry.

Quickly fry the sliced garlic until edges are golden brown, about 1 minute (do not use if it gets too dark). Drain on a paper towel–lined plate. Once cool, chop the garlic and set aside. Quickly fry the sliced shallots until edges are golden brown, about 1 minute (do not use if it gets too dark). Drain on a paper towel–lined plate. Once cool, chop the shallots and set aside.

Fry the chicken skin (if using) in the oil until golden brown and crunchy, about 7 minutes. Drain on a paper towel–lined plate.

Make the tempura battered fin wings: in a large bowl, whisk together the dry ingredients. Stir in soda. Dip the fin wings in the batter, allowing any excess batter to drip off for a couple of seconds, then gently place the wings into the hot oil. Fry until golden brown, about 8 to 10 minutes. Drain on a paper towel–lined plate. Brush the Korean glaze on the fried fin wings until evenly coated.

In a large bowl, toss together the fried noodles, garlic, shallots, and chicken skin (if using) with the cabbage, carrot, cucumber, cilantro, green onions, peanuts, chile sauce, and fish sauce. 

To serve, plate two spoonfuls of the crispy noodle salad onto each plate. Place two fried fin wings on top of the noodle salad, serving two wings per person. Serve immediately.

*NOTE: Save your chicken skins from other recipes and use them here. You can also ask your butcher if they have any chicken skins available. 


4 servings