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Basil-Rice Noodle Salad With Ginger-Basil Poached Chicken

2 faves
Nutrition per serving    (USDA % daily values)
CAL
444
FAT
10%
CHOL
12%
SOD
110%

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Ingredients for 4 servings

3 cups chicken broth

3 slices fresh ginger

1 garlic clove, smashed

1 point star anise

Sliver hot pepper

Basil stems (from the basil you’ll use to finish the salad)

salt

1 (full) boneless, skinless chicken breast

1/4 cup freshly squeezed lime juice (from about 2 limes)

1/4 cup Asian fish sauce

1/4 cup sugar

2 tablespoons water

1/2 pound rice noodles (also called rice sticks)

2 cups shredded green cabbage (shortcut: buy a bag of undressed coleslaw and use it for the cabbage and carrots)

2 carrots, peeled, trimmed and grated

2 ounces (about 15) snow peas, thinly sliced

1 spring onion or 4 scallions, thinly sliced

1/2 red bell pepper, slivered

1 small chile, finely chopped (optional)

1 to 2 cloves garlic, minced (optional)

Handful fresh basil leaves

Chopped roasted, salted peanuts

Diced cucumber

bean sprouts

Sliced cherry tomatoes

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