CHICKEN AND SHREDDED CABBAGE SALAD W/PEANUT SUACE

Steps:

• Make Peanut Sauce: Makes 2 1/2 C Combine ginger, shallot, fish sauce, soy sauce and lime juice. Whisk in peanut butter; whisk in sesame oil. 1. In a lg. pan, combine first 5 ingredients plus 1 Tb. sesame oil and a pinch of salt. Bring to a boil, add chicken, reduce heat to medium, simmer until chicken is cooked through, about 12 minutes. Remove from heat and let cool enough to handle. Shred chicken, place in a medium bowl, and set aside. 2. Cook noodles, transfer to a colander, let drain and rinse under cold water until cool. Drain well, place in a medium bowl, and toss with remaining Tb. sesame oil. 3. Add vegetables and mint to chicken. Just before serving, pour peanut sauce over mixture and toss to coat. Place noodles on a large serving platter and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.