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
3/4 cup roasted peanuts, coarsely chopped, divided
1/4 cup cilantro, coarsely chopped, divided
Heat stock, water, ginger, scallions, cilantro and peppercorns to a boil in a medium to large pot with a lid.
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.
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.
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.)
After noodles are drained, place them in a large bowl and pour over both oils and toss gently.
Add the reserved cooked chicken, carrots, peppers, scallion, cabbage, peanut sauce, ½ cup of the peanuts and half of the cilantro.
Toss to combine and top the serving bowl with the remaining peanuts and cilantro.
Serve at room temperature or chilled.
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