Cold Noodles with Shredded Chicken
Cold noodles are the perfect food for summer. Light, refreshing, and easy to make, this recipe includes shredded poached chicken and a very flavorful sauce.
Servings: 2 servings
For the noodles, you'll need:
- 1 chicken breast
- 2 slices ginger
- 1 scallion (cut into 3-inch lengths)
- 2 servings noodles (almost any noodle or pasta will work)
- 1/2 seedless cucumber (julienned)
- 1 1/2 cup bean sprouts (raw or blanched)
- 1/3 - 1/2 cup dry roasted peanuts (coarsely chopped; see our wok roasted peanuts recipe, which you can prepare ahead of time. Store-bought also works.)
- 1 scallion (finely chopped)
- A small handful chopped cilantro
For the sauce, you'll need:
First, poach the chicken breast. Fill a small pot with enough water to submerge the chicken breast (but don't add the chicken yet), and add the ginger and scallion. When the water comes to a boil, add the chicken, and bring to a boil again. Immediately cover the pot, shut off the heat, and let the chicken sit in the water for 22-25 minutes. In the meantime, prepare the rest of the ingredients.
Prepare the sauce by combining all the sauce ingredients in a bowl.
Cook your choice of noodle by following the package instructions. Remember, no one likes soggy overcooked noodles, so keep an eye on them or set a timer! Drain the noodles and rinse thoroughly under cold water. They're now ready to use. If you're not ready to eat them right away, mix in about 1-2 teaspoons of oil to prevent the noodles from sticking together.
Assemble the noodles by mixing the following together: noodles, shredded chicken, julienned cucumber, bean sprouts, chopped peanuts, scallion and cilantro. Pour the sauce over everything and toss together. Serve!
Calories: 715kcal | Carbohydrates: 71g | Protein: 47g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 72mg | Potassium: 890mg | Fiber: 9g | Sugar: 17g | Vitamin A: 230IU | Vitamin C: 17.9mg | Calcium: 58mg | Iron: 2.6mg