Thai Peanut Chicken Noodle Salad

Ingredients

• 2 cans chicken stock, plus enough water to equal one quart
• 2 quarter inch slices fresh ginger
• 2 scallions cut into thirds
• 2-3 sprigs cilantro
• 1 teaspoon whole black peppercorns
• 2 pounds boneless skinless chicken breasts, trimmed of all visible fat and cut in half, see note above
• 5 3-ounce packages ramen noodles, omit season packet (or 1 pound dry lo mein noodles)
• 1 teaspoon sesame seed oil
• 2 tablespoons peanut oil
• 1 cup shredded or julienne carrots, about two medium carrots
• 1 1/2 cups thin red bell pepper strips, about one large bell pepper
• 1/2 cup sliced scallion greens, about 3-4 scallions
• 3 cups shredded Napa cabbage, about half a small head
• 1 recipe Thai Chili Peanut Sauce, (about 2 cups) see recipe here
• 3/4 cup roasted peanuts, coarsely chopped, divided
• 1/4 cup cilantro, coarsely chopped, divided

Instructions

1. 1

   Heat stock, water, ginger, scallions, cilantro and peppercorns to a boil in a medium to large pot with a lid.

2. 2

   Add whole chicken pieces, turn off heat and cover with lid. Let the chicken sit in the poaching liquid with burner off for eight minutes. Check a piece and if still a little pink, let sit for two more minutes.

3. 3

   Remove to a platter and discard liquid. Let chicken cool to room temperature (it will cook a little more and if done right, will be very tender). Then shred with two forks.

4. 4

   Break noodles in half then cook according to package directions and drain. (If using packaged ramen noodles – three minutes according to package. If using lo mein noodles, cook according to package directions.)

5. 5

   After noodles are drained, place them in a large bowl and pour over both oils and toss gently.

6. 6

   Add the reserved cooked chicken, carrots, peppers, scallion, cabbage, peanut sauce, ½ cup of the peanuts and half of the cilantro.

7. 7

   Toss to combine and top the serving bowl with the remaining peanuts and cilantro.

8. 8

   Serve at room temperature or chilled.