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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 chicken breast ((left at room temperature for 1-2 hours so it's not cold from the fridge))
- 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
- 1 scallion ((finely chopped))
- A small handful chopped cilantro
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 4 cloves garlic ((finely minced))
- 4 tablespoons rice vinegar
- 3 tablespoons light soy sauce
- 2 - 3 teaspoons chili oil ((omit if you don’t like heat))
- Salt ((to taste))
Instructions
- 1
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.
- 2
Prepare the sauce by combining all the sauce ingredients in a bowl.
- 3
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.
- 4
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!