Chinese Noodle Salad With Five Spice Chicken Recipe
Ingredients
| Five-spice Dressing | ||
| 10 ounces fresh Chinese-style noodles | ||
| Cilantro | 1/2 Cup (16 tbs), coarsely chopped | |
| Grated ginger | 1 Tablespoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| 4 chicken breast halves skinned and boned | ||
| Spinach leaves | 6 Cup (16 tbs), crisped | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
Directions
repare Five-spice Dressing and set aside.
In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat, then add noodles and cook just until tender to bite (2 to 3 minutes).
Drain, immerse in cold water until cool, and drain again.
Transfer to a large bowl.
Add 1/4 cup of the dressing; then add cilantro, ginger, and lemon peel.
Mix gently and set aside.
Rinse chicken; pat dry.
Place on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals.
Cook, turning once and basting with some of the remaining dressing, until meat in thickest part is no longer pink; cut to test (6 to 8 minutes).
Place chicken on a board; cut into 1/2-inch-wide slices.
Line 4 dinner plates with spinach.
Top with noodles and chicken; drizzle with any remaining dressing, then sprinkle with onions.
In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat, then add noodles and cook just until tender to bite (2 to 3 minutes).
Drain, immerse in cold water until cool, and drain again.
Transfer to a large bowl.
Add 1/4 cup of the dressing; then add cilantro, ginger, and lemon peel.
Mix gently and set aside.
Rinse chicken; pat dry.
Place on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals.
Cook, turning once and basting with some of the remaining dressing, until meat in thickest part is no longer pink; cut to test (6 to 8 minutes).
Place chicken on a board; cut into 1/2-inch-wide slices.
Line 4 dinner plates with spinach.
Top with noodles and chicken; drizzle with any remaining dressing, then sprinkle with onions.
Chef
