I have a problem with Australia. Apparently they are on the other side of the world from me. So, when I finally do find a current issue of Donna Hay’s magazine, it’s all about spring! Here I am settling into fall, with soups and winter squashes, and her magazine is filled with luscious spring dishes. Asparagus! Grilled burgers! What’s a poor, seasonally challenged girl to do? Luckily my mint is still going strong and I had some CSA green beans to use up, so I was able to make one of her tempting dishes! She did call for snap peas, which I didn’t have so, I just used more green beans. Also, she has you blanch and slice the green beans. While I do think they look pretty sliced like that, after about the first ten or so, I decided it just wasn’t going to happen, so that’s why some look sliced and some are whole.
Poached Chicken Noodle Salad
from Donna Hay issue number 41
4 cups chicken stock
2 chicken breasts fillets
8 oz oudon noodles, cooked
8 oz green beans, blanched and sliced (or not)
8 oz snow peas, blanched and sliced (or just substitute more green beans)
1/4 cup mint leaves
1/4 cup cilantro leaves
1/2 teaspoon finely grated ginger
1/4 cup mirin
2 teaspoons vegetable oil
3 teaspoons fish sauce
1 clove garlic, crushed
Mix ingredients for dressing in a small bowl or a jar.
Place chicken stock in a saucepan and bring to a boil over high heat. Add chicken, reduce heat to low and poach for 12-15 minutes, or until cooked through. Remove the chicken and shred it into a bowl. Add noodles, green beans, snow peas (if using), mint, coriander, and dressing. Toss to combine.