Sichuan chicken noodle salad with ginger-scallion sauce
25 – 35 Minutes
Sichuan peppercorns add a pleasant tingle to this refreshing main-course salad.
- 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
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.
Poach the chicken
While the chicken cooks and cools, prepare the vegetables and almonds.
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.
Cook the udon noodles; assemble the salad
While the water heats and the udon noodles cook, prepare the ginger-scallion sauce.
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.
Nutrition per serving: 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). Not a significant source of trans fat.
Contains: Tree nuts, soy, wheat.