Chinese Chicken and Noodle Salad with Mango, Scallions, and Peanuts
This recipe calls for Chinese black vinegar. Do you really need it? Yes and no. You can make this salad with rice vinegar or even white vinegar, but the black vinegar adds a special dimension to this recipe, so put it on your pantry wish list and plan a field trip to an Asian market.
Serves 4
Ingredients
|
|
| 1 | pound boneless, skinless chicken breasts |
| 1/2 | pound Japanese soba noodles |
| Coarse-grained salt | |
| 1 | teaspoon roasted peanut oil |
| 6 | tablespoons Chinese black vinegar (see above) |
| 1/4 | cup soy sauce |
| 2 | teaspoons Asian sesame oil |
| 1 | tablespoon dark brown sugar |
| 5 | ounces baby spinach |
| 1 | mango, peeled, seeded, and cut into chunks |
| 3 | scallions, white parts only, thinly sliced |
| 1/2 | cup loosely packed, coarsely chopped fresh cilantro |
| 2 | tablespoons finely chopped peanuts |
 |
In
a small pot or skillet with straight sides, place chicken in enough water
to cover. Poach chicken over medium-high heat until just cooked, 6 to 8
minutes. Remove chicken and cool slightly. When cool enough to handle, shred
chicken with your fingers. Set aside. |
|
Cook
noodles in a large pot of boiling salted water according to package directions
until al dente. Drain noodles in a colander and rinse well under cold water
to cool, then drain well. Toss with peanut oil. Set aside. |
|
In
a large salad bowl, whisk together vinegar, soy sauce, sesame oil, and brown
sugar until sugar is dissolved. Add noodles, chicken, spinach, and mango
and toss until evenly coated. Sprinkle with scallions, cilantro, and peanuts
and serve. |