Free Recipe Udon Noodle Salad
Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Ingredients for Udon Noodle Salad Recipe
4 sm Skinless boneless chicken
-breast halves; (about 1
-pound total)
2 Garlic cloves; minced
2 ts Grated peeled fresh
-gingerroot
1/4 c Plus 1 tablespoon seasoned
-rice vinegar
1-1/2 c Fresh coriander sprigs
1/3 c Fresh flat-leafed parsley
-leaves
1/2 c Chicken broth
1 tb Vegetable oil
1/2 lb Dried udon or soba noodles
1 c Mung bean sprouts
3 Scallions; sliced thin
Udon Noodle Salad Preparation
In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour. Prepare grill. 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. Transfer chicken to a plate and keep warm, covered. In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender puree until smooth. Stir in remaining 1/4 cup vinegar and season with salt and pepper. In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes. Drain noodles in a colander and rinse under cold water. Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions. Makes 4 Servings Each serving about 370 calories and 6 grams (14% calories from fat). Gourmet June 1997 Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Mar 4, 1998
Cooking Temperature:
Recipe Serves: 1
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