Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables
Inspired by Harumi Kurihara, Elizabeth Andoh and Hiroko Kimbo. This dish represents Asian home cooking, while staying true to the principles of Washoku cooking (by incorporating a variety of colors in this dish, and using different cooking methods). Inspired by Shiroki Kimbo, who I watched at a cooking demonstration, I tried my best to cut my vegetables and the egg crepe as finely as possible.
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings4
Ingredients
Poached Chicken
1poundboneless chicken breast or thighs
1/2onionpeeled
One 1" piece of gingerpeeled and cut into thin slices
1garlic clovesmashed
1teaspooncoriander seedsoptional
1teaspoonblack peppercorn seeds
1tablespoonsake or rice wine
Peanut Sauce
1/4-1/3cupchicken stockfrom poaching the chicken
1/4cuppeanut butter or other nut or seed butter
2tablespoonsgluten-free soy sauce
1tablespoonorganic sugar
1/2tablespoonrice vinegar
2teaspoonsminced ginger
2teaspoonsminced garlic
Noodles
8ouncesAsian rice noodlesI used Vietnamese size small rice noodles
2teaspoonssesame oil
Egg Crepe (optional)
1teaspoonflavorless oil
1egg
Additional Toppings
cucumberpeeled, julienned
red bell pepperjulienned
toasted sesame seedsfor garnish
minced scallionsfor garnish
hot chili bean pastafor serving, optional
Instructions
Poached Chicken
Place chicken in a medium saucepan. Add water to immerse chicken completely. Remove chicken from water and place on a plate. Add onion, ginger, garlic, coriander seeds and black peppercorn seeds to water. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add sake and chicken and bring to a boil. Once liquid boils, reduce heat to low and simmer for 10 minutes, covered. Turn off heat and let pot sit on stovetop for another 15 minutes.
Remove chicken from pot and let cool to room temperature. Shred using your fingers. Reserve. Strain chicken stock and reserve.
Peanut Sauce
Combine 1/4 cup chicken stock, peanut butter, soy sauce, sugar, rice vinegar, ginger, and garlic in a bowl, and whisk until smooth. It is easier to incorporate all the ingredients if you use warm broth. The Peanut Sauce will thicken as it sits or if it is refrigerated, so add more broth if you need to thin the sauce out.
Noodles
Cook rice noodles according to package instructions. Do not overcook or noodles will become mushy. Rinse well with cold water and drain. Drizzle sesame oil on top and toss gently. This will help keep noodles from sticking to each other.
Egg Crepe
Heat oil in a small omelette pan over medium heat. Beat egg gently and add to pan, swirling egg around to thinly coat bottom of pan. When bottom is set, about 1-2 minutes, flip omelette over and cook other side for another minute. Remove to a cutting board and cut into thin strips.
To Serve
Divide noodles among four bowls. Arrange poached chicken, red bell pepper, egg omelette and cucumber on top. Sprinkle with sesame seeds and scallions. Serve with Peanut Sauce and Hot Chili Bean Sauce, if desired.