Ingredients

• 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

Instructions

1. In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.
2. Prepare grill.
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.
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.
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.
6. Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.