Szechuan chicken noodle salad
Szechuan peppercorns aren't really a pepper at all, but the dried husks of the prickly ash shrub. Their flavor is more fruity than spicy, but they're perhaps most famous for their faint, slightly addictive numbing effect. Here Chef Justine uses them to season this cool, satisfying chicken and noodle salad.
- 2 boneless chicken breasts with drumette attached
- 1 piece cucumber
- 1 red bell pepper
- ¼ cup almonds
- Udon noodles
- 3 scallions
- 2 garlic cloves
- 1 piece ginger
- ½ teaspoon Szechuan peppercorns
- Tamari dressing (tamari - rice vinegar - sesame oil - mirin)
Poach the chicken
Prep the vegetables; chop the almonds
- Core and thinly slice the cabbage.
- Cut the cucumber into thin half-moon slices.
- Cut the pepper into strips; discard the seeds.
- Chop the almonds.
Cook the udon noodles
Make the scallion oil; shred the chicken
- Chop the scallions.
- With the side of a knife, mash the garlic to a coarse paste.
- Grate the ginger.
While the scallion oil cooks, shred or slice the chicken into bite-size pieces and add to the salad bowl.