Main Dish

Asian Noodle Box

Trione Winery

8920 Oakfield Lane
Windsor, CA 95492

A fun, refreshing dish for a fun, refreshing wine! The Asian flavors work well with the brightness of our Sauvignon Blanc. Ideal for an easy weeknight meal, the dish can also be served in smaller portions when you're entertaining.


  • 1 ounce fresh ginger, peeled and thinly sliced
  • 3 garlic cloves
  • 1 tablespoon peppercorns
  • 1 tablespoon soy sauce
  • 8 bone-in chicken breasts
  • 1 tablespoon salt
To make the chicken, in a large pot, combine the ginger, garlic, peppercorns, soy sauce and chicken. Add enough water to completely cover the chicken and stir in the salt. Set over high heat and bring to a boil. Reduce the heat so the water simmers and simmer until the chicken is cooked through, about 30 minutes.

Remove the pot from the heat and let the chicken cool slightly in the water. When the chicken is cool enough to handle, shred the meat with your hands or a fork, discarding the skin and bones. Reserve the meat in a little bit of the poaching liquid.


  • 2 cups ponzu
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons finely chopped fresh ginger
  • Zest and juice of 2 limes
  • 1 cup canola oil–olive oil blend
  • 3 garlic cloves, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon Sriracha
  • 2 green onions, white and green portions, thinly sliced
To make the dressing, in a bowl, whisk together the ponzu, brown sugar, ginger, lime zest, lime juice, canola oil–olive oil blend, garlic, cilantro, Sriracha and green onions. The dressing can be made up to 48 hours in advance; cover and refrigerate until ready to use.

Noodles and Serving

  • 1 pound rice noodles
  • 2 carrots, julienned
  • 1 cucumber, julienned
  • 1/4 cup slivered fresh mint
  • 1/2 cup shredded napa cabbage
  • Salt and freshly ground pepper, to taste
  • Sriracha for serving (optional)
  • 1/4 cup dry-roasted nuts
While the chicken is cooling, bring another large pot of water to a boil over high heat. Add the noodles and cook according to the package instructions. Drain well and rinse under cool water. 

In a large bowl, combine the noodles, carrots, cucumber, mint, cabbage and chicken, and toss with the dressing to taste. Let the salad rest, as it will continue to absorb the dressing. Adjust the seasoning with salt and pepper. Add Sriracha and sprinkle with the nuts.

Trione Winery

8920 Oakfield Lane
Windsor, CA 95492