Lunch · Vietnamese · 20 min
Hanoi-Style Poached Chicken and Udon Noodle Salad with Shaved Fennel and Toasted Sunflower Seeds
- Calories
- 546
- Protein
- 40g
- Carbs
- 49g
- Fat
- 23g
Ingredients
- 120.9 g chicken breast
- 119.7 g udon noodles
- 64.1 g fennel bulb
- 21.4 g carrots
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 0.25 tsp salt
- 36.7 g sunflower seed kernels
Method
- 01Bring a pot of water seasoned with salt to a gentle simmer. Submerge the chicken breast and poach for 10-12 minutes until cooked through to an internal temperature of 165°F (74°C). Remove chicken, let rest for 5 minutes, then shred into bite-sized pieces.
- 02In the same simmering water, cook the dry udon noodles for 3-5 minutes until tender yet firm. Drain and immediately rinse under cold running water to stop cooking and remove excess starch.
- 03In a large bowl, toss the shaved fennel bulb and julienned carrots together with lime juice and fish sauce.
- 04Add the chilled udon noodles and shredded poached chicken into the bowl, tossing gently to combine with the dressing.
- 05Place a dry pan over medium heat and toast the sunflower seeds for 2-3 minutes until golden brown and fragrant.
- 06Transfer the noodle salad to a serving bowl and garnish with the warm toasted sunflower seeds.
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