Udon Noodle Salad with Grilled Chicken and Coriander Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 small skinless boneless chicken breast halves (about 1 pound total) |
2 garlic cloves, minced |
2 teaspoons grated peeled fresh gingerroot |
1/4 cup plus 1 tablespoon seasoned rice vinegar |
1 1/2 cups fresh coriander sprigs |
1/3 cup fresh flat-leafed parsley leaves |
1/2 cup chicken broth |
1 tablespoon vegetable oil |
1/2 pound dried udon or soba noodles |
1 cup mung bean sprouts |
3 scallions, sliced thin |
Directions:
1. In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.
2. Prepare grill.
3. 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.
4. 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.
5. 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.
6. Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.
7. Each serving about 370 calories and 6 grams (14% calories from fat). Nutritional analysis provided by Gourmet
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