CHICKEN AND SHREDDED CABBAGE SALAD W/PEANUT SUACE

CHICKEN AND SHREDDED CABBAGE SALAD W/PEANUT SUACE image

Yield 12

Number Of Ingredients 23

3 quarts water
2 stalks celery, cut into large pieces
1 2" piece fresh ginger, thinly sliced
2 garlic cloves
8 sprigs cilantro, roughly chopped, plus more for garnish
2 T. sesame oil, divided
Salt
3 boneless, skinless chicken breast (about 3 #)
1 pound somen or vermicelli noodles
1/2 head cabbage, sliced thinly as possible
6 carrots, sliced thinly as possible
2 jalapeno chiles, seeds and ribs removed, and sliced thinly as possible
1/2 C loosely packed fresh mint leaves, chopped
1 Cup peanut sauce
1/2 C roasted unsalted peanuts
PEANUT SAUCE
3 T fresh ginger, minced
2 shallots, minced
1/4 C fish sauce
1/2 C soy sauce
3/4 C fresh lime juice
1 C smooth peanut butter
1/4 C sesame oil.

Steps:

Make Peanut Sauce: Makes 2 1/2 C Combine ginger, shallot, fish sauce, soy sauce and lime juice. Whisk in peanut butter; whisk in sesame oil. 1. In a lg. pan, combine first 5 ingredients plus 1 Tb. sesame oil and a pinch of salt. Bring to a boil, add chicken, reduce heat to medium, simmer until chicken is cooked through, about 12 minutes. Remove from heat and let cool enough to handle. Shred chicken, place in a medium bowl, and set aside. 2. Cook noodles, transfer to a colander, let drain and rinse under cold water until cool. Drain well, place in a medium bowl, and toss with remaining Tb. sesame oil. 3. Add vegetables and mint to chicken. Just before serving, pour peanut sauce over mixture and toss to coat. Place noodles on a large serving platter and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.