Noodle Salad With Poached Chicken and Peanut-Lime Dressing

Name: Noodle Salad With Poached Chicken and Peanut-Lime Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 29.58 ml soy sauce; 1 inch piece ginger, peeled and roughly chopped; 6 garlic cloves, smashed; 118.29 ml chopped cilantro leaves and stems; 2 stalk lemongrass, bruised or 8 lemongrass, leaves roughly chopped; salt & freshly ground black pepper; 3-4 boneless skinless chicken breast halves (about 1 pound); 59.14 ml freshly squeezed lime juice (from 2 limes); 29.58 ml rice vinegar; 14.79 ml fish sauce; 14.79 ml brown sugar; 59.14 ml peanut butter; 170.09 g thin rice noodles; 2 carrots, coarsely shredded; 78.78 ml chopped cilantro; 59.14 ml chopped mint; 59.14 ml sliced scallion; 118.29 ml fresh bean sprout; 59.14 ml chopped peanuts

Submitted by PanNan

"This Southeast Asian recipe is adapted from a recipe posted on Katherine Martinelli's blog."

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Ready In:: 1hr
Ingredients:: 19
Serves:: 4

ingredients

Poached Chicken
29.58 ml soy sauce
1 inch piece ginger, peeled and roughly chopped
6 garlic cloves, smashed
118.29 ml chopped cilantro leaves and stems
2 stalk lemongrass, bruised or 8 lemongrass, leaves roughly chopped
salt & freshly ground black pepper
3-4 boneless skinless chicken breast halves (about 1 pound)
Peanut-Lime Vinaigrette
59.14 ml freshly squeezed lime juice (from 2 limes)
29.58 ml rice vinegar
14.79 ml fish sauce
14.79 ml brown sugar
59.14 ml peanut butter
Noodle Salad
170.09 g thin rice noodles
2 carrots, coarsely shredded
78.78 ml chopped cilantro
59.14 ml chopped mint
59.14 ml sliced scallion
118.29 ml fresh bean sprout
59.14 ml chopped peanuts

directions

For the Poached Chicken:
Fill a large, deep pan with water and add the soy sauce, ginger, garlic, cilantro, lemongrass, salt and pepper and bring to a rolling simmer over medium heat.
Add the chicken breasts and bring the liquid back to a boil. Cook for a few minutes, then remove from the heat, cover, and let stand for about 15 minutes, until the chicken is cooked through.
Remove the chicken from the poaching liquid with a slotted spoon and set aside. Let cool and then shred with two forks. (Don’t throw that liquid out! You’ve now got a beautiful broth – cover and bring to a rolling boil for at least 5 minutes (just in case) then strain and serve. Add chicken or any veggies you like.).
For the Peanut-Lime Vinaigrette:
Put all ingredients in a blender or food processor and mix until fully combined and smooth. Set aside (can be made a few days in advance and stored in the refrigerator).
For the Noodle Salad:
Meanwhile, put the rice noodles in a large heatproof bowl and pour boiling water over to cover. Allow to soak for 10 minutes, until the noodles are tender. Drain and rinse with cold water. Return to the bowl.
Add the carrots, cilantro, mint, scallions, peanuts, shredded chicken, and half the peanut-lime vinaigrette and toss (alternately, substitute 4 cups shredded rotisserie chicken or sliced tofu, raw or cooked). Taste and add more vinaigrette as needed.

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Reviews

Wonderfully flavourful salad! We both loved it. Thanks for sharing! Made for Culinary Quest 2016 / Indonesia for team IH?

Mia in Germany
We loved this fantastic salad and its wonderful mixture of flavours. I made as written except that I didn't have any carrots on hand, so used red bell pepper (capsicum) instead. Hey, red is close to orange. Thanks so much for posting.

Leggy Peggy

Tweaks

We loved this fantastic salad and its wonderful mixture of flavours. I made as written except that I didn't have any carrots on hand, so used red bell pepper (capsicum) instead. Hey, red is close to orange. Thanks so much for posting.

Leggy Peggy