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Gallery Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3 quarts water 2 stalks celery, cut in half lengthwise 1 two-inch piece fresh ginger, thinly sliced 2 garlic cloves 8 sprigs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish 2 tablespoons toasted sesame oil Coarse salt 3 boneless, skinless chicken breasts (about 3 pounds) 1 pound somen or vermicelli noodles 1/2 head green cabbage 1 bunch carrots, peeled (about 6 carrots) 2 serrano or jalapeno chiles, seeds and ribs removed 1/2 cup loosely packed fresh mint leaves, chopped 1 cup Peanut Sauce 1/2 cup roasted unsalted peanuts
Cook’s Notes The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to three days or freeze up to two weeks; bring to a boil before using.
Gallery Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce
Recipe Summary Servings: 12
Gallery
Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce
Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce
Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 3 quarts water 2 stalks celery, cut in half lengthwise 1 two-inch piece fresh ginger, thinly sliced 2 garlic cloves 8 sprigs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish 2 tablespoons toasted sesame oil Coarse salt 3 boneless, skinless chicken breasts (about 3 pounds) 1 pound somen or vermicelli noodles 1/2 head green cabbage 1 bunch carrots, peeled (about 6 carrots) 2 serrano or jalapeno chiles, seeds and ribs removed 1/2 cup loosely packed fresh mint leaves, chopped 1 cup Peanut Sauce 1/2 cup roasted unsalted peanuts
Directions
In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through, about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.
Cook’s Notes The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to three days or freeze up to two weeks; bring to a boil before using.
Cook’s Notes
The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to three days or freeze up to two weeks; bring to a boil before using.
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All Reviews for Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
