Cold Noodles with Shredded Chicken

Cold Noodles with Shredded Chicken


Cold noodles are the perfect food for summer. Light, refreshing, and easy to make, this recipe includes shredded poached chicken and a very flavorful sauce.
  • 1 chicken breast
  • (left at room temperature for 1-2 hours so it's not cold from the fridge)
  • 2 slices ginger
  • 1 scallion (cut into 3-inch lengths)
  • 2 servings noodles (almost any noodle or pasta will work)
  • ½ seedless cucumber (julienned)
  • 1½ cup bean sprouts (raw or blanched)
  • ⅓ – ½ 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
  • 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)
  1. 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.
  2. Prepare the sauce by combining all the sauce ingredients in a bowl.
  3. 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.
  4. 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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