arrow_right
 arrow_right For the noodles:
 arrow_right Chicken Breast, 1 Lg
 arrow_right Ginger, 2 Slices
 arrow_right Scallion, 1 lg
 arrow_right Noodles (Almost Any Noodle Or Pasta Will Work), 2 Generous Servings
 arrow_right 1/2 Of A Seedless Cucumber, Julienned
 arrow_right Bean Sprouts (Raw Or Blanched), 1 1/2 Cup
 arrow_right Dry Roasted Peanuts (Or Cashews If Allergic), 1/3 - 1/2 Cup
 arrow_right Scallion, 1 Lg
 arrow_right Cilantro, A Small Handful
 arrow_right
 arrow_right For the sauce:
 arrow_right Sugar, 2 tsps
 arrow_right Sesame Oil, 1 Tbls
 arrow_right Garlic, 4 Cloves
 arrow_right Rice Vinegar, 4 Tbls
 arrow_right Light Soy Sauce, 3 Tbls
 arrow_right Chili Oil (Omit If You Don’T Like Heat), 2-3 tsps

PREPARATION
 Cut scallion into 3-inch lengths
 Julienne cucumber
 Coarsely chop roasted peanuts
 Finely chop scallion
 Chop cilantro
 Finely mince garlic
 
 DIRECTIONS
 Poach the chicken breast.
 Fill a small pot with enough water to submerge the chicken breast (but don't add the chicken yet), and add the ginger and scallion.
 When the water comes to a boil, add the chicken, and bring to a boil again.
 Immediately cover the pot, shut off the heat, and let the chicken sit in the water for 22-25 minutes.
 In the meantime, prepare the rest of the ingredients.
 
 Prepare the sauce by combining all the sauce ingredients in a bowl.
 
 Drain and shred the chicken.
 
 Cook your choice of noodle by following the package instructions.
 Remember, no one likes soggy overcooked noodles, so keep an eye on them or set a timer! Drain the noodles and rinse thoroughly under cold water.
 If you're not ready to eat them right away, mix in about 1-2 tsps of oil to prevent the noodles from sticking together.
 
 Assemble the noodles by mixing the following together: noodles, shredded chicken, julienned cucumber, bean sprouts, chopped peanuts, scallion and cilantro.
 Pour the sauce over everything and toss together.