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Cold Noodles with Shredded Chicken

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Calories 550
A refreshing and easy-to-make cold noodle dish topped with shredded chicken and crunchy vegetables, perfect for a quick meal.

Ingredients

Protein

  • 1 piece chicken breast (left at room temperature for 1-2 hours)
  • 2 slices ginger
  • 1 piece scallion (cut into 3-inch lengths)

Noodles

  • 2 servings noodles (almost any noodle or pasta)
  • 1 1/2 cups dry roasted peanuts
  • 1 seedless cucumber julienned
  • 1 1/2 cups bean sprouts (raw or blanched)
  • 2-3 teaspoons chili oil (omit if you don’t like heat)
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 4 cloves garlic (finely minced)
  • 4 tablespoons rice vinegar
  • 3 tablespoons light soy sauce

Salt

Instructions 

  • Poach the chicken breast in boiling water with ginger and scallion for 22-25 minutes, then shred.
  • Mix all sauce ingredients: sugar, sesame oil, garlic, rice vinegar, soy sauce, chili oil, and salt.
  • Cook noodles according to package instructions, rinse under cold water, and toss with 1-2 teaspoons oil to prevent sticking.
  • Combine noodles, shredded chicken, cucumber, bean sprouts, peanuts, scallion, and cilantro in a bowl. Pour sauce over and toss.

Notes

For extra flavor, chill the dish before serving or add a squeeze of lime.
Calories: 550kcal
Cost: $12
Course: Main Course
Cuisine: Asian
Keyword: Chicken, cold, Noodles