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Sichuan chicken noodle salad with ginger-scallion sauce

Dairy-Free

2 Servings, 690 Calories/Serving

25 – 35 Minutes

Sichuan peppercorns add a pleasant tingle to this refreshing main-course salad.

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Ingredients

  • 3 or 4 boneless skinless chicken thighs (about 10 ounces total)
  • 1 cucumber
  • 1 red bell pepper
  • 3 tablespoons roasted almonds
  • 5 ounces shredded Savoy cabbage
  • ½ pound fresh udon noodles
  • Sesame dressing (rice vinegar - tamari - mirin - sesame oil)
  • 3 scallions
  • 1 or 2 cloves peeled fresh garlic
  • 1-inch piece fresh ginger
  • ½ teaspoon Sichuan peppercorns

Chef's Tip

If you prefer the Sichuan peppercorns crushed rather than whole, in Step 4, using a rolling pin or the bottom of a small pot or bowl, lightly crush them on a cutting board before adding them to the pan with the ginger and scallions.

Nutrition per serving

Instructions

1

Poach the chicken

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water and cook until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer to a plate to cool, then using a fork, shred the chicken. Set aside the poaching water for the udon noodles.
While the chicken cooks and cools, prepare the vegetables and almonds.

2

Prep the vegetables and almonds

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons. /li>
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Coarsely chop the almonds.
In a large bowl, combine the cucumber, bell pepper, almonds, and Savoy cabbage.

3

Cook the udon noodles; assemble the salad

Return the chicken poaching water to a boil. Add the udon noodles and cook until tender, 2 to 3 minutes. Drain and rinse with cold water. Transfer to the bowl with the vegetables. Add the chicken and sesame dressing and toss to coat. Season to taste with salt.
While the water heats and the udon noodles cook, prepare the ginger-scallion sauce.

4

Make the ginger-scallion sauce

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Using the side of a knife, mash enough garlic to a coarse paste to measure ½ teaspoon.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
In a small frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the scallions, garlic, ginger, and Sichuan peppercorns and cook, stirring occasionally, until the scallions have softened, 4 to 5 minutes. Transfer to a small bowl to cool slightly. Season to taste with salt.

5

Serve

Transfer the chicken noodle salad to individual bowls and top with some of the ginger-scallion sauce. Serve the remaining sauce on the side.

Protein: 41g (82% DV), Fiber: 9g (36% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 8g, Saturated Fat: 3g (15% DV), Cholesterol: 105mg (35% DV), Sodium: 1130mg (47% DV), Carbohydrates: 25g (8% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Contains: Tree Nuts, Wheat, Soy