Ingredients

The following ingredients have 2 Servings
  • 1 chicken breast
  • 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))

Instruction

  • 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!