CHICKEN AND SHREDDED CABBAGE W/ NOODLES & PEANUT SAUCE

CHICKEN AND SHREDDED CABBAGE W/ NOODLES & PEANUT SAUCE image

Yield 12 people

Number Of Ingredients 14

3 qts water
2 stalks celery
1 2-inch piece fresh ginger, thinly sliced
2 gloves garlic
8 sprigs, cilantro including stem & 1/2 c. loosely packed leaves for garnish
2 T toasted Sesame Oil
3 boneless, skinless chicken breasts ~3 lbs.
1 lb somen noodles or vermicelli noodles
1/2 head green cabbage
1 bunch carrots (about 6)
2 serrano or jalapeno peppers, seeds & ribs removed
1/2 c loosely packed fresh mint leaves
1 c Peanut Sauce (see Recipe)
1/2 roasted unsalted peanuts, chopped

Steps:

combine cilantro, 1T sesame oil, pinch of salt and bring to a boil with the 3 qts water. Add chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through (about 12 mins). Remove from heat and let stand until chicken is cool enough to handle (~10 mins). Transfer chicken to a cutting board & cut into 1/4 inch strips, or shread as finely as possible by hand. Place in a medium bowl. Bring a large pot of water to boil, add salt. Cook noodles to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a med bowl and toss with the remaining tablespoon of sesame oil. Set aside. Cut cabbage in half, removing core, and slice it with the carrots in a mandoline or with a sharp knife. Place in a large bowl. Cut chilis in VERY thin strips and add to bowl with cabbage along with chicken and mint. Just before serving, pour peanut sauce over mixture and toss to coat. Place noodles in a large serving platter, and pile chicken mixture over top. Sprinkle with peanuts and cilantro.