Mindy Fox'S Peanut Soba, Cabbage, And Chicken Salad Recipe

  1. Bring a large saucepan of salted water to boil. Add the chicken breasts to the pot, bring to a simmer, and cook for 6 minutes. Cover, turn off the heat, and allow to slowly poach until the chicken is cooked through, about 15 minutes more. Remove, allow to cool, and thinly slice.
  2. In the meantime, combine the peanut butter, soy sauce, rice vinegar, ginger, garlic, chile sauce and half the sesame oil in a blender or small food processor. Blend (or process) until smooth. If needed, add up to 1/2 cup water to achieve a loose texture for coating noodles.
  3. In a large bowl, toss together the cabbage, radishes, most of the cilantro, the grapeseed oil, lime juice and the remaining sesame oil. Season to taste with salt.
  4. Cook the noodles in abundant water until just al dente, then drain and rinse to remove excess starch. Dress with the peanut sauce and arrange in 4 shallow bowls.
  5. Top the noodles with the cabbage salad, the remaining cilantro, the scallions, and the sliced chicken. Serve with more lime wedges if desired.

chicken breasts, peanut butter, soy sauce, rice vinegar, ginger, sambal, clove garlic, sesame oil, savoy cabbage, radishes, fresh cilantro, grapeseed oil, limes, noodles, scallions

Taken from www.seriouseats.com/recipes/2012/05/mindy-foxs-peanut-soba-cabbage-and-chicken-sa.html (may not work)

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