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

Related recipes