In order to bring you the best organic produce, some ingredients may differ from those depicted.

Szechuan chicken noodle salad

Dairy-Free

2 Servings, 720 Calories/Serving

30 Minutes

Szechuan peppercorns aren't really a pepper at all, but the dried husks of the prickly ash shrub. Their flavor is more fruity than spicy, but they're perhaps most famous for their faint, slightly addictive numbing effect. Here Chef Justine uses them to season this cool, satisfying chicken and noodle salad.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 boneless chicken breasts with drumette attached
Cabbage
1 piece cucumber
1 red bell pepper
¼ cup almonds
Udon noodles
3 scallions
2 garlic cloves
1 piece ginger
½ teaspoon Szechuan peppercorns
Tamari dressing (tamari - rice vinegar - sesame oil - mirin)

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Poach the chicken

Fill a 4-quart sauce pot with 6 cups salted water. Add the chicken and bring to a simmer over medium-high heat. Cook until the chicken is no longer pink inside, about 10 minutes. Remove chicken from the water and let cool. Do not discard the water. While the chicken cooks, prepare the vegetables.

Prep the vegetables; chop the almonds

Core and thinly slice the cabbage.
Cut the cucumber into thin half-moon slices.
Cut the pepper into strips; discard the seeds.
Chop the almonds.

Transfer the vegetables and the chopped almonds to a large salad bowl.

Cook the udon noodles

Bring the chicken poaching water to a boil over high heat. Add the udon noodles and cook until tender, about 6 minutes. Drain the noodles and rinse with cold water. Transfer the noodles to the bowl with the vegetables.

Make the scallion oil; shred the chicken

Chop the scallions.
With the side of a knife, mash the garlic to a coarse paste.
Grate the ginger.

In an 8-inch frying pan over medium heat, warm ¼ cup oil until hot but not smoking. Add the scallions, garlic, ginger, and peppercorns and cook until the scallions have softened, about 5 minutes.
While the scallion oil cooks, shred or slice the chicken into bite-size pieces and add to the salad bowl.

Serve

Add the dressing to the salad and toss to coat. Transfer to individual bowls and serve with the scallion oil on the side.

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