Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables
"Inspired by Harumi Kurihara, Elizabeth Andoh and Hiroko Kimbo. This dish represents Asian home cooking, while staying true to the principles of Washoku cooking (by incorporating a variety of colors in this dish, and using different cooking methods). Inspired by Shiroki Kimbo, who I watched at a cooking demonstration, I tried my best to cut my vegetables and the egg crepe as finely as possible...."
INGREDIENTS
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1 pound boneless chicken breast or thighs
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1/2 onion, peeled
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One 1" piece of ginger, peeled and cut into thin slices
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1 garlic clove, smashed
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1 teaspoon coriander seeds, optional
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1 teaspoon black peppercorn seeds
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1 tablespoon sake or rice wine
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1/4-1/3 cup chicken stock (from poaching the chicken)
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1/4 cup peanut butter or other nut or seed butter
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2 tablespoons gluten-free soy sauce
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1 tablespoon organic sugar
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1/2 tablespoon rice vinegar
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2 teaspoons minced ginger
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2 teaspoons minced garlic
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8 ounces Asian rice noodles (I used Vietnamese size small rice noodles)
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2 teaspoons sesame oil
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1 teaspoon flavorless oil
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1 egg
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cucumber, peeled, julienned
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red bell pepper, julienned
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toasted sesame seeds, for garnish
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minced scallions, for garnish
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hot chili bean pasta, for serving, optional
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