Asian Noodle Box
For the chicken:
1 ounce Ginger, peeled, thinly sliced
3 each Garlic cloves
1 Tbsp Black Peppercorns
1 Tbsp Soy Sauce
8ea Chicken Breast
1 Tbsp Salt Water
For the dressing:
2 cups Ponzu
1⁄4 cup Brown sugar
3 Tablespoons Ginger, freshly micro planed
2 Limes, zest & juiced
1 cup Canola / Olive Oil Blend
3 each Garlic Cloves, freshly microplaned
1⁄4 cup Cilantro, chopped
1 Tablespoon Sriracha Pepper Sauce
2 Scallions, white and green thinly sliced
For the noodles:
1 pound Rice noodles
2 each Carrots, julienned
1 each Cucumber, peeled, halved, seeded and thinly sliced into half rounds
1⁄4 Cup Mint, sliced
1⁄2 Cup Napa Cabbage, shredded
1⁄4 Cup Dry-roasted nuts, chopped
Place all ingredients in a large pot. Add enough water to completely cover the chicken and season with salt. Bring water to a boil over high heat. Reduce the temperature to a simmer. Simmer for 30 minutes, or until chicken is cooked through. Remove the pan from the heat and allow the chicken to cool slightly in the water. Once the chicken has cooled enough to touch, shred the chicken by hand or with a fork and reserve in a little bit of the poaching liquid.
Dressing:
Whisk all ingredients together, reserve. Can be made up to 48 hours in advance
Noodles:
While the chicken is cooling, bring another large pot of water to a boil.
Cook the noodles according to instructions on package.
Drain well and rinse under cool water and reserve.
Assembly:
Combine the cooked noodles, vegetables, chicken and season with dressing to taste.
Allow the salad to rest, as it will continue to absorb dressing.
Adjust seasoning with salt and pepper
Add Sriracha if desired.
Recipe courtesy of Peloton Catering
