CHICKEN AND SHREDDED-CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE
This Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce is an Asian-inspired classic that's best served chilled. But spicy serrano chiles add some heat. Piling the shredded-cabbage, carrots, and chicken on top of the noodles makes an attractive presentaion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- 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.
CHICKEN AND SHREDDED CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE
Steps:
- In a large saucepan, combine the water with the 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 the chicken is cooked through, about 12 minutes. Remove from heat, and let stand until the chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut it 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 the 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 the remaining tablespoon sesame oil; set aside.
- Cut the cabbage in half, and remove the core. Slice the cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut the serrano chiles into very thin strips, and add to the bowl along with the shredded chicken and mint. Just before serving, pour the peanut sauce over the mixture, and toss to coat. Place the noodles on a large serving platter, and pile the chicken mixture on top. Sprinkle with peanuts and cilantro leaves.
- Peanut Sauce
- In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.
CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE
Provided by Bobby Flay
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.
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