1 Make the dressing: In a saucepan over medium warmth, mix the sugar, rice vinegar, fish sauce, ginger, and garlic. Cook, stirring usually, simply till bubbles seem on the edges and the sugar has dissolved. (Alternatively, microwave in 30-second bursts till the sugar has dissolved and the dressing is sizzling.)
Remove from warmth and funky to room temperature. With a slotted spoon, take away and discard the ginger and garlic.
Taste the dressing for seasoning and add extra sugar, half of teaspoon at a time, for those who like. The dressing ought to be a pleasant stability of vinegary and candy.
This may be ready a number of days prematurely; preserve refrigerated.
2 Bake the hen: Warm the oven to 400F. In a bowl, mix the hoisin and oyster sauces with the canola oil. Add the hen and switch effectively to coat throughout.
Arrange the hen in an 8×8 baking dish in a single layer. Cover with foil and prepare dinner for 35 minutes, or till a meat thermometer inserted into the center of the breasts registers 165F.
three While the hen bakes, prepare dinner the noodles: Bring a big saucepan of water to a boil. Remove from warmth, add the noodles, and let stand for three to five minutes, or till the noodles are tender while you style one.
Drain right into a colander, rinse with chilly water, and shake the colander to take away extra water. (If the hen is not fairly prepared but, cowl the noodles with cool water to maintain them from drying out. Drain earlier than serving.)
four Sear the hen: Heat a big nonstick or well-seasoned forged iron skillet over medium-high warmth. Arrange the cooked hen breasts in a single layer and prepare dinner 2 minutes. Turn and prepare dinner 2 minutes extra. Watch rigorously so they don’t burn.
Remove from the pan, and permit to chill briefly. Slice the hen thinly, retaining the slices collectively if doable.
5 Assemble the salad: Divide the noodles amongst four giant bowls. Top with sliced hen, carrots, bean sprouts, jalapeno, and scallions. Sprinkle with a number of spoonfuls of dressing, then garnish with cilantro, mint, and peanuts. Serve with lime and remaining dressing on the facet.