herby noodle salad with poached chicken and crispy shallots

TOTAL TIME: 30 minutes

SERVES: 2

For the poached chicken

• 2 chicken breasts

• 1 tbsp chicken bouillon concentrate

• 2 green onions

• 1 inch knob ginger

• 1 lime

For the fried shallots

• 4 small shallots

• 1/2 cup neutral oil

• salt

For the dressing

• 2 tbsp rice wine vinegar

• 1 1/2 tbsp soy sauce

• 1 1/2 tbsp sambal or sriracha

• 1 tsp honey

• 1 lime

• 1 tsp minced ginger

• 2 tbsp avocado oil

For the salad

• 1/2 green or savoy cabbage (about 2 cups)

• 2 carrots

• 1 red pepper

• 1 bunch green onions

• cilantro for garnish

• 2 servings brown rice ramen (I like Lotus)

1. Poach your chicken
   To a large pot, add chicken, 6 cups cold water, 1 tbsp chicken boullion, 2 green onions, 4 slices of ginger, and squeeze in juice of 1 lime, dropping the full lime in too. Cover and bring to a boil. Once it starts boiling, remove from heat, flip chicken and return lid. Leave covered for 10-15 minutes until chicken reaches 165F. Remove from liquid immediately and let cool. Once cooled, shred into small pieces. It may look pinkish still but that's expected with poached chicken - trust your thermometer.

2. Fry your shallots
   Using a mandoline if you can, thinly slice shallots. Add to a cold pan and cover with oil (you may need more or less depending on your pan size). Set to medium heat and stir frequently. Once they begin to brown, remove from oil and drain on a paper towel. Sprinkle with salt and set aside.

3. Make your dressing
   To a small bowl, add all your sauce ingredients: 2 tbsp rice wine vinegar, 1 1/2 tbsp soy sauce, 1 1/2 tbsp sambal, 1 tsp honey, juice of 1 lime, 1 tsp minced ginger, 2 tbsp neutral oil, and mix well. Set aside.

4. Prep your salad fillings
   Thinly slice cabbage, julienne carrots and red bell pepper, and finely chop cilantro and green onions.

   Prepare your noodles according to package instructions. You'll want them fairly well done since we are serving them cold - they tend to firm up a bit. Once cooked, run them under cold water immediately to stop cooking and cool them for the salad.

5. Assemble salad
   To a large bowl, add vegetables, leaving cilantro and green onions for the end. Add noodles, pulled chicken, and sauce. Mix well and plate, garnishing with cilantro, fried shallots and green onions.