Herby Rice Noodle Salad with Poached Chicken and Crispy Shallots

Poach your chicken*

To a large pot, add chicken, 6 cups water, 1 tbsp chicken boullion, 2 green onions, 4 slices of ginger, and squeeze in juice of 1 lime, dropping the full lime in too.

Cover and bring to a boil. Once it starts boiling, remove from heat, flip chicken and return lid. Leave covered for 10-15 minutes until chicken reaches 165F. Remove from liquid immediately and let cool. Once cooled, shred into small pieces.

It may look pinkish still but that's expected with poached chicken.

Fry your shallots

Using a mandoline if you can, thinly slice shallots. Add to a cold pan and cover with oil. Set to medium heat and stir frequently. Once they begin to brown, remove from oil and drain on a paper towel. Sprinkle with salt and set aside.

Make your sauce

To a small bowl, add all your sauce ingredients: 2 tbsp rice wine vinegar, 1 1/2 tbsp soy sauce, 1 1/2 tbsp sambal, 1 tsp honey, 1 lime, 1 tsp minced ginger, 2 tbsp neutral oil, and mix well. Set aside.

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Prep your salad fillings

Thinly slice cabbage, peel and jullienne carrots and red pepper, and chop up cilantro and green onions.

Prepare your noodles to package instructions. You'll want them fairly well done since we are serving them cold - they tend to firm up a bit. Once cooked, run them under cold water immediately to stop cooking and cool them for the salad.

Assemble salad

To a large bowl, add vegetables, leaving cilantro and green onions for garnish. Add noodles, pulled chicken, and sauce. Mix well and plate, garnishing with cilantro, fried shallots and green onions.