-
1
For the Poached Chicken:.
-
2
Fill a large, deep pan with water and add the soy sauce, ginger, garlic, cilantro, lemongrass, salt and pepper and bring to a rolling simmer over medium heat.
-
3
Add the chicken breasts and bring the liquid back to a boil.
-
4
Cook for a few minutes, then remove from the heat, cover, and let stand for about 15 minutes, until the chicken is cooked through.
-
5
Remove the chicken from the poaching liquid with a slotted spoon and set aside.
-
6
Let cool and then shred with two forks.
-
7
(Dont throw that liquid out!
-
8
Youve now got a beautiful broth cover and bring to a rolling boil for at least 5 minutes (just in case) then strain and serve.
-
9
Add chicken or any veggies you like.
-
10
).
-
11
For the Peanut-Lime Vinaigrette:.
-
12
Put all ingredients in a blender or food processor and mix until fully combined and smooth.
-
13
Set aside (can be made a few days in advance and stored in the refrigerator).
-
14
For the Noodle Salad:.
-
15
Meanwhile, put the rice noodles in a large heatproof bowl and pour boiling water over to cover.
-
16
Allow to soak for 10 minutes, until the noodles are tender.
-
17
Drain and rinse with cold water.
-
18
Return to the bowl.
-
19
Add the carrots, cilantro, mint, scallions, peanuts, shredded chicken, and half the peanut-lime vinaigrette and toss (alternately, substitute 4 cups shredded rotisserie chicken or sliced tofu, raw or cooked).
-
20
Taste and add more vinaigrette as needed.
