Sichuan chicken noodle salad
Sichuan peppercorns aren't actually a pepper, but the dried husks of the prickly ash shrub. Their flavor is more fruity than spicy, but they're famous for their málà effect, which means “numbing and spicy” in Mandarin. Here they add tingle to the ginger-scallion sauce for this refreshing main course salad.
- Two 6-ounce boneless skinless chicken breasts
- 6 ounces Napa cabbage
- ¼ pound Persian cucumber
- 1 red bell pepper
- ¼ cup almonds
- 5 ounces udon noodles
- Sesame dressing (rice vinegar - tamari - sesame oil - mirin)
- 3 scallions
- Peeled fresh garlic
- Fresh ginger
- ½ teaspoon Sichuan peppercorns
Poach the chicken
Prep the vegetables and almonds
- Core and thinly slice the cabbage.
- Trim the cucumber; cut into ¼-inch-thick half-moons.
- Remove the stem, seeds, and ribs from the red bell pepper; cut the pepper into thin strips.
- Coarsely chop the almonds.
Cook the udon noodles; assemble the salad
Make the ginger-scallion sauce
- Trim the root ends from the scallions; thinly slice the scallions.
- With the side of a knife, mash the garlic to a coarse paste measuring ½ teaspoon.
- Peel and grate the ginger.
Nutrition per serving: Calories: 740, Protein: 53 g, Total Fat: 27 g, Monounsaturated Fat: 13.5 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 3 g, Cholesterol: 95 mg, Carbohydrates: 72 g, Fiber: 11 g, Added Sugar: 4 g, Sodium: 570 mg
Contains: tree nuts, soy, wheat