Note: For the noodles, typically Chinese egg noodles (what you find in lo mein) are used, but you could also get away with a linguine, spaghetti, or ramen noodle in a pinch.
For crushing the peanuts, my go-to method is placing the nuts in a clean dish towel, covering them and then using a small skillet to gently smash them. I'm sure there's some fancy gadget that does this for you, but I kind of enjoy the process. Up to you!
- 1 pound boneless skinless chicken breast (about 2 breast halves)
- Kosher salt and freshly ground black pepper
- 10 ounces fresh Chinese egg noodles (see note)
- ¼ cup tahini or peanut butter
- ¼ cup rice wine vinegar
- 2 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon sambal or other chili-garlic sauce
- 1 teaspoon fish sauce
- 2 cups shredded cabbage (about ¼ head)
- 4 scallions, light green and white parts thinly sliced
- ½ cup roasted, unsalted peanuts
Place chicken in a medium pot and cover with cold water by three inches. Season with salt and pepper. Bring to a boil over high heat, remove from heat, and let rest until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and set aside. Reserve poaching liquid in pan.
Meanwhile, prepare the dressing in a large serving bowl by whisking together the tahini, vinegar, soy sauce, sugar, ginger, sesame oil, sambal, and fish sauce until combined.
Add one cup of water to the poaching liquid and bring to a boil over high heat. Add the noodles and cook according to the package directions. As the water boils and the noodles cook, shred the chicken.
When the noodles are done, drain and rinse well under cold water, repeating as needed. Add the noodles and the chicken to the dressing along with the cabbage and toss thoroughly to coat evenly. Finish with the scallions and peanuts and serve.