Ingredients

Makes 4 Servings

　　4 small skinless boneless chicken breast halves (about 1 pound total)

　　2 garlic cloves, minced

　　2 teaspoons grated peeled fresh gingerroot

　　1/4 cup plus 1 tablespoon seasoned rice vinegar

　　1 1/2 cups fresh coriander sprigs

　　1/3 cup fresh flat-leafed parsley leaves

　　1/2 cup chicken broth

　　1 tablespoon vegetable oil

　　1/2 pound dried udon or soba noodles

　　1 cup mung bean sprouts

　　3 scallions, sliced thin

　　

Step 1

In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.

　　

Step 2

Prepare grill.

　　

Step 3

Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. Transfer chicken to a plate and keep warm, covered.

　　

Step 4

In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender purée until smooth. Stir in remaining 1/4 cup vinegar and season with salt and pepper.

　　

Step 5

In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes. Drain noodles in a colander and rinse under cold water.

　　

Step 6

Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.

　　

Nutrition Per Serving

Each serving about 370 calories and 6 grams (14% calories from fat).

　　#### Nutritional analysis provided by Gourmet