2servingsnoodles(almost any noodle or pasta will work)
1/2seedless cucumber(julienned)
1 1/2cupbean sprouts(raw or blanched)
1/3 – 1/2cupdry roasted peanuts(coarsely chopped; see our wok roasted peanuts recipe, which you can prepare ahead of time. Store-bought also works.)
1scallion(finely chopped)
A small handful chopped cilantro
FOR THE SAUCE
2teaspoonssugar
1tablespoonsesame oil
4clovesgarlic(finely minced)
4tablespoonsrice vinegar
3tablespoonslight soy sauce
2 – 3teaspoonschili oil(omit if you don’t like heat)
Salt(to taste)
INSTRUCTIONS:
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!
