Asian Cold Noodle Salad with Poached Chicken
Delicious cold salad of chewy rice noodles and poached chicken with veggies and herbs in a ginger, garlic sesame dressing
Ingredients
For the chicken:
- 1 whole chicken neck and organs removed
- 1 tbsp kosher salt
- 1 2 inch piece fresh ginger washed and sliced
- 2 scallions
For the dressing:
- 2 tsp sugar
- 2 tbsp sesame oil
- 4 garlic cloves minced
- 3 inch piece fresh ginger peeled and minced
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 1/4 cup tahini or sesame sauce
- garlic chili paste or Asian chili oil to taste (optional)
For the salad:
- 4 servings rice noodles cooked according to your package and then drained under cold water and tossed with a little sesame oil
- 4 mini cucumbers diced
- salad greens I used spring mix - to taste
- 1 red bell pepper sliced
- 2 carrots shredded
- 4 scallions sliced
- 1/2 cup cilantro diced
- bean sprouts optional (these are mung bean sprouts)
Instructions
- For the chicken: add a tbsp of oil to a stock pot over medium high heat. Add the chicken and allow the skin to brown for 1-2 minutes. Add water to cover along with the scallions, salt and ginger. Bring almost to a boil and then reduce to as low as you and can and cook for 1.5-2 hours, until the wings and thighs easily separate from the main body.
- Allow the stock and chicken to cook, then remove the meat and shred into big chunks. You can strain and freeze the stock for some delicious homemade chicken stock.
- Cook rice noodles according to the package and rinse with cold water. Drain them and toss with a bit of sesame oil, then portion them out into 4 bowls.
- Combine all the dressing ingredients well. Spoon a little dressing over the noodles in each bowl and toss. Add some of the chicken, lettuce, pepper, carrot, cucumber, scallion, sprouts if using and cilantro the the bowl and toss gently. Drizzle over some dressing a toss a little more. Serve cold with dressing on the side.
Tried this recipe?Let us know how it was!