Hanoi-Style Poached Chicken and Udon Noodle Salad with Shaved Fennel and Toasted Sunflower Seeds

Bring a pot of lightly salted water to a gentle simmer. Add the chicken breast and poach for 10-12 minutes until cooked through and tender. Remove, let rest for 5 minutes, then shred into bite-sized pieces.

In the same water, cook the udon noodles according to package instructions (about 3-5 minutes) until tender but firm. Drain and rinse under cold water to stop the cooking and remove excess starch.

Using a mandoline or sharp knife, shave the fennel into paper-thin strips. Toss with the julienned carrots in a large mixing bowl.

Combine the chilled udon noodles with the shredded chicken and the fennel-carrot mixture.

Toast the sunflower seeds in a dry pan over medium heat until golden and fragrant, about 2-3 minutes.

Toss everything together gently. To serve, mound into a bowl and garnish with the toasted sunflower seeds for a satisfying crunch.