The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to 3 days or freeze up to 2 weeks; bring to a boil before using.

　　

Ingredients

serves 12

　　3 quarts water

　　2 stalks celery, cut in half lengthwise

　　1 2-inch piece fresh ginger, thinly sliced

　　2 garlic cloves

　　8 sprigs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish

　　2 tablespoons toasted sesame oil

　　Coarse salt

　　3 boneless, skinless chicken breasts (about 3 pounds)

　　1 pound somen or vermicelli noodles

　　1/2 head green cabbage

　　1 bunch carrots, peeled (about 6 carrots)

　　2 serrano or jalapeño peppers, seeds and ribs removed

　　1/2 cup loosely packed fresh mint leaves, chopped

　　1 cup Peanut Sauce (recipe follows)

　　1/2 cup roasted unsalted peanuts

　　

Peanut Sauce

1 5-inch piece fresh ginger, minced or grated (about 3 tablespoons)

　　2 shallots, minced (about 1/3 cup)

　　1/4 cup Asian fish sauce

　　1/2 cup low-sodium soy sauce

　　3/4 cup fresh lime juice

　　1 cup smooth peanut butter

　　1/4 cup toasted sesame oil

　　(makes 2 1/2 cups)

　　

Step 1

In a large saucepan, combine the water with the celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until the chicken is cooked through, about 12 minutes. Remove from heat, and let stand until the chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut it into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.

　　

Step 2

Bring a large pot of water to a boil; add salt. Cook the noodles until they are al dente, according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with the remaining tablespoon sesame oil; set aside.

　　

Step 3

Cut the cabbage in half, and remove the core. Slice the cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut the serrano chiles into very thin strips, and add to the bowl along with the shredded chicken and mint. Just before serving, pour the peanut sauce over the mixture, and toss to coat. Place the noodles on a large serving platter, and pile the chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

　　

Peanut Sauce

Step 4

In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.