UDON NOODLE SALAD WITH GRILLED CHICKEN AND CORIANDER DRESSING

Udon Noodle Salad with Grilled Chicken and Coriander Dressing image

Yield Makes 4 Servings

Number Of Ingredients 11

4 small skinless boneless chicken breast halves (about 1 pound total)
2 garlic cloves, minced
2 teaspoons grated peeled fresh gingerroot
1/4 cup plus 1 tablespoon seasoned rice vinegar
1 1/2 cups fresh coriander sprigs
1/3 cup fresh flat-leafed parsley leaves
1/2 cup chicken broth
1 tablespoon vegetable oil
1/2 pound dried udon or soba noodles
1 cup mung bean sprouts
3 scallions, sliced thin

Steps:

In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.
Prepare grill.
Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. Transfer chicken to a plate and keep warm, covered.
In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender purée until smooth. Stir in remaining 1/4 cup vinegar and season with salt and pepper.
In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes. Drain noodles in a colander and rinse under cold water.
Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.