Udon Noodle Salad With Grilled Chicken And Coriander Dressing
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
60
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Coriander (fresh sprigs)1 cup
Chicken Broth1 tbsp
Vegetable Oil450 g
Udon (dried)1 cup
Mung Bean SproutDirections:
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
4
Transfer chicken to a plate and keep warm, covered
5
In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender purée until smooth
6
Stir in remaining 1/4 cup vinegar and season with salt and pepper
7
In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes
8
Stir in 1 cup cold water and bring to boil again
9
Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes
10
Drain noodles in a colander and rinse under cold water
11
Cut chicken crosswise into 1/2-inch slices
12
Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions
13
In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour
14
Prepare grill
15
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
16
Transfer chicken to a plate and keep warm, covered
17
In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender purée until smooth
18
Stir in remaining 1/4 cup vinegar and season with salt and pepper
19
In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes
20
Stir in 1 cup cold water and bring to boil again
21
Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes
22
Drain noodles in a colander and rinse under cold water
23
Cut chicken crosswise into 1/2-inch slices
24
Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions