Udon Noodle Salad with Grilled Chicken and Coriande

Name: Udon Noodle Salad with Grilled Chicken and Coriander Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small skinless boneless chicken breast halves (about 1 pound total); 2 garlic cloves, minced; 2 teaspoons grated peeled fresh gingerroot; 1/4 cup plus 1 tablespoon seasoned rice vinegar; 1 1/2 cups fresh coriander sprigs; 1/3 cup fresh flat-leafed parsley leaves; 1/2 cup chicken broth; 1 tablespoon vegetable oil; 1/2 pound dried udon or soba noodles; 1 cup mung bean sprouts; 3 scallions, sliced thin

Servings: persons

4 small skinless boneless chicken breast halves (about 1 pound total)
2 garlic cloves, minced
2 teaspoons grated peeled fresh gingerroot
1/4 cup plus 1 tablespoon seasoned rice vinegar
1 1/2 cups fresh coriander sprigs
1/3 cup fresh flat-leafed parsley leaves
1/2 cup chicken broth
1 tablespoon vegetable oil
1/2 pound dried udon or soba noodles
1 cup mung bean sprouts
3 scallions, sliced thin

1
In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.
2
Prepare grill.
3
Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through.
4
Transfer chicken to a plate and keep warm, covered.
5
In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender puree until smooth.
6
Stir in remaining 1/4 cup vinegar and season with salt and pepper.
7
In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes.
8
Stir in 1 cup cold water and bring to boil again.
9
Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes.
10
Drain noodles in a colander and rinse under cold water.
11
Cut chicken crosswise into 1/2-inch slices.
12
Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.

478

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 4 small skinless boneless chicken breast halves (about 1 pound total), 2 garlic cloves, minced, 2 teaspoons grated peeled fresh gingerroot, 1/4 cup plus 1 tablespoon seasoned rice vinegar, and more.

Yes, Udon Noodle Salad with Grilled Chicken and Coriander 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!

Udon Noodle Salad with Grilled Chicken and Coriander Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions