Braised Chicken and Noodle Salad with Autumn Vegetables
This cold dish features tender braised chicken served over a bed of noodles, complemented by seasonal vegetables for a delightful weeknight meal.
As November unfolds, the world mirrors the complexities of justice and finance. Just as the justice system seeks clarity amidst controversy, this dish harmonizes robust flavors and textures, offering a refreshing yet hearty experience. The braising technique allows the chicken to absorb aromatic spices, reflecting the intricate layers of societal issues. Noodles serve as a comforting base, embodying the everyday elements of life, much like the ongoing struggles for transparency in various sectors. Seasonal vegetables add vibrancy and nutrition, showcasing the bounty of autumn. Inspired by Judge Says Justice Dept. May Have Committed ‘Misconduct’ in Comey Case and The Crypto Industry’s $28 Billion in ‘Dirty Money’.
Instructions
- In a bowl, combine soy sauce, grated ginger, minced garlic, and sesame oil. Add chicken thighs, ensuring they are well-coated. Marinate for at least 30 minutes.
- In a large pot, heat a tablespoon of oil over medium heat. Remove chicken from marinade and brown on both sides, about 4-5 minutes per side. Add marinade and cover. Reduce heat to low and braise for 25-30 minutes until cooked through.
- Meanwhile, cook the egg noodles according to package instructions, then drain and rinse under cold water.
- Once the chicken is cooked, remove from pot and let cool slightly. Shred the chicken into bite-sized pieces.
- In a large bowl, combine the cooked noodles, julienned carrot, sliced red bell pepper, and chopped green onion.
- In a separate bowl, whisk together rice vinegar, honey, olive oil, salt, and pepper. Pour over the noodle mixture and toss to combine.
- Add the shredded chicken on top of the noodle salad, mixing gently. Serve chilled or at room temperature.