CHINESE NOODLES WITH CHICKEN, CUCUMBERS, PEANUTS AND SUN-DRIED TOMATOES

Serve this cold noodle salad as a main course.

Yield: 4 to 6 servings.

1 whole bone-in chicken breast, about 1 pound
2 cups chicken broth plus 2 cups water
1 pound fresh Chinese egg noodles
2 tablespoons peanut oil
2 tablespoons sesame oil
1 cup thinly sliced green onions
3/4 cup roasted peanuts
1/2 English cucumber, peeled, quartered lengthwise and sliced thin
1/2 cup chopped cilantro
1/4 cup minced California Sun Dry tomatoes
6 tablespoons unseasoned rice vinegar
Salt

Cut chicken breast in half down the breastbone. Bring chicken broth-water mixture to a simmer in a saucepan. Add chicken, cover and simmer gently 5 minutes. Remove from heat and let cool. Discard chicken skin and separate meat from bones. Shred meat into bite-size pieces. Reserve broth for another use.

Boil noodles until al dente. Drain and rinse with cold water. Shake dry and transfer to a bowl. Add oils and toss. When cool, add chicken, green onions, peanuts, cucumbers, cilantro, sun-dried tomatoes, rice vinegar and salt. Mix well.