Udon Noodle Salad

Categories: Asian

Serves: 1 Servings

Ingredients:

4 sm Skinless boneless chicken
-breast halves; (about 1
-pound total)
2 Garlic cloves; minced
2 ts Grated peeled fresh
-gingerroot
1/4 c Plus 1 tablespoon seasoned
-rice vinegar
1 1/2 c Fresh coriander sprigs
1/3 c Fresh flat-leafed parsley
-leaves
1/2 c Chicken broth
1 tb Vegetable oil
1/2 lb Dried udon or soba noodles
1 c Mung bean sprouts
3 Scallions; sliced thin

Instructions:
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
1/4 cup vinegar and season with salt and pepper.

In a 6-quart kettle bring 3 1/2 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 1/2-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 on Mar 4, 1998

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