Cold Noodles with Shredded Chicken

For the noodles, you’ll need:
1 chicken breast
2 slices ginger
1 scallion, cut into 3-inch lengths
2 generous servings of noodles (almost any noodle or pasta will work)
1/2 of a seedless cucumber, julienned
1 1/2 cup bean sprouts (raw or blanched)
1/3 – 1/2 cup dry roasted peanuts, coarsely chopped (see our wok roasted peanuts recipe, which you can prepare ahead of time. Store-bought also works.)
1 scallion, finely chopped
A small handful chopped cilantro

For the sauce, you’ll need:
2 teaspoons sugar
1 tablespoon sesame oil
4 cloves of 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

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!

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