| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Asian | Asian | 1 | Servings |
INGREDIENTS
| 4 | sm | Skinless boneless chicken breast halves; (about 1 pound total) |
| 2 | Garlic cloves; minced | |
| 2 | ts | Grated peeled fresh gingerroot |
| 1/4 | c | Plus 1 tablespoon seasoned rice vinegar |
| 1 1/2 | c | Fresh coriander sprigs |
| 1/3 | c | Fresh flat-leafed parsley leaves |
| 1/2 | c | Chicken broth |
| 1 | tb | Vegetable oil |
| 1/2 | lb | Dried udon or soba noodles |
| 1 | c | Mung bean sprouts |
| 3 | Scallions; sliced thin |
INSTRUCTIONS
In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour. Prepare grill. 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. 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. 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. Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions. Makes 4 Servings Each serving about 370 calories and 6 grams (14% calories from fat). Gourmet June 1997 Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Mar 4, 1998
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