Chicken and Asparagus In Ginger Dressing

Step 1

Bring 6 quarts of water to a boil in a covered pot for the noodles and asparagus.

Step 2

Cook the chicken breast in a half-and-half combination of water and wine or vermouth to cover. Poach until done, about 15 minutes. Cool, drain and shred.

Step 3

Wash and trim asparagus by breaking off tough stem ends. Cut on a diagonal into one-inch pieces.

Step 4

Mince ginger and combine in a serving bowl with garlic, sesame paste, soy, sugar, sesame oils, rice vinegar and wine; mix thoroughly.

Step 5

Add asparagus to boiling water 3 minutes before it is time to add noodles.

Step 6

Slice scallions; add to sauce.

Step 7

Add noodles to asparagus in boiling water and cook 30 seconds to one minute.

Step 8

Drain noodles and asparagus and add with chicken to sauce; mix to incorporate sauce thoroughly with other ingredients. Decorate with coriander and serve with tomatoes.