Udon Noodle Salad with Grilled Chicken and Coriander Dressing

• 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.

chicken breast halves, garlic, fresh gingerroot, rice vinegar, fresh coriander sprigs, parsley, chicken broth, vegetable oil, udon, bean sprouts, scallions

Taken from www.epicurious.com/recipes/food/views/udon-noodle-salad-with-grilled-chicken-and-coriander-dressing-14017 (may not work)