Udon noodle salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Skinless boneless chicken breast halves; (about 1 pound total) |
| 2 | Garlic cloves; minced | |
| 2 | teaspoons | Grated peeled fresh gingerroot |
| ¼ | cup | Plus 1 tablespoon seasoned rice vinegar |
| 1½ | cup | Fresh coriander sprigs |
| ⅓ | cup | Fresh flat-leafed parsley leaves |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Vegetable oil |
| ½ | pounds | Dried udon or soba noodles |
| 1 | cup | Mung bean sprouts |
| 3 | Scallions; sliced thin | |
Directions
In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.
Prepare grill.
Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. Transfer chicken to a plate and keep warm, covered.
In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender purée until smooth. Stir in remaining ¼ cup vinegar and season with salt and pepper.
In a 6-quart kettle bring 3½ quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes.
Drain noodles in a colander and rinse under cold water.
Cut chicken crosswise into ½-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.
Makes 4 Servings
Each serving about 370 calories and 6 grams (14% calories from fat).
Gourmet June 1997
Posted to MC-Recipe Digest by shade <liveoak@...> on Mar 4, 1998