Submitted by David Scarbeary-Simmons, Division Manager, Prevention Sciences, UCSF Health
My Story
No origin per se....this is just a VERY yummy salad. My family has served this as a summer entrée during the hot months, and it is a go to when you don't want to put up with a whole lot of assembly and time requirements.
Recipe
Total Preparation Time: 10-15 minutes
Total Cooking Time: Less than 45 minutes
Ingredients
Chicken Prep:
3 Boneless, skinless chicken breasts
2 cups Chicken broth
1 tbsp Peeled, coarsely chopped ginger root
3 Green onions, coarsely chopped
Noodle Prep:
6 cups Chicken water saved from chicken prep (see above) plus water to make up the
difference
1 tbsp Soy sauce
8 oz Soba noodles
Salad Prep:
6 cups Red leaf or romaine lettuce (chopped or torn)
1 English cucumber, sliced thin or julienne
½ cup Soy sauce
2 tbsp Rice vinegar
2-4 tbsp Chinese sesame oil
2 tbsp Sugar, more to taste
6 tbsp Finely chopped green onions
1 tbsp Minced garlic
2 tbsp Ginger juice
Method
Combine “Chicken Prep” ingredients, and heat to boil. Cover and simmer for 20 minutes.
Cool chicken in stock for 10 minutes.
Drain chicken, but save stock for noodles.
Cool and shred chicken.
Bring the chicken broth and water (6 total cups of liquid) to boil.
Add noodles to boiling water and boil for 4-5 minutes.
Drain and rinse noodles quickly in cold water and set aside.
Combine all ingredients, except for cucumber and lettuce, in a jar. Shake well.
Assemble the chopped/torn lettuce in a serving bowl, topped with noodles, then chicken, cucumber, and dressing. ENJOY!
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