Noodle Salad With Poached Chicken and Peanut-Lime D

Name: Noodle Salad With Poached Chicken and Peanut-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 1 inch piece ginger, peeled and roughly chopped; 6 garlic cloves, smashed; ½ cup chopped cilantro leaves and stems; 2 stalks lemongrass, bruised or 8 lemongrass, leaves roughly chopped; salt & freshly ground black pepper; 3 -4 boneless skinless chicken breast halves (about 1 pound); ¼ cup freshly squeezed lime juice (from 2 limes); 2 tablespoons rice vinegar; 1 tablespoon fish sauce; 1 tablespoon brown sugar; ¼ cup peanut butter; 6 ounces thin rice noodles; 2 carrots, coarsely shredded; ⅓ cup chopped cilantro; ¼ cup chopped mint; ¼ cup sliced scallion; ½ cup fresh bean sprout; ¼ cup chopped peanuts

Servings: persons

2 tablespoons soy sauce
1 inch piece ginger, peeled and roughly chopped
6 garlic cloves, smashed
½ cup chopped cilantro leaves and stems
2 stalks lemongrass, bruised or 8 lemongrass, leaves roughly chopped
salt & freshly ground black pepper
3 -4 boneless skinless chicken breast halves (about 1 pound)
¼ cup freshly squeezed lime juice (from 2 limes)
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon brown sugar
¼ cup peanut butter
6 ounces thin rice noodles
2 carrots, coarsely shredded
⅓ cup chopped cilantro
¼ cup chopped mint
¼ cup sliced scallion
½ cup fresh bean sprout
¼ cup chopped peanuts

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.

735

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1 inch piece ginger, peeled and roughly chopped, 6 garlic cloves, smashed, ½ cup chopped cilantro leaves and stems, and more.

Yes, Noodle Salad With Poached Chicken and Peanut-Lime Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Noodle Salad With Poached Chicken and Peanut-Lime Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions