Ingredients Jump to Instructions ↓

  1. 2 Chicken breasts skinless boneless - halved

  2. 10 oz 284g Dried thin somen*

  3. 3/4 cup 82g / 2.9oz Carrot - finely shredded

  4. 3/4 cup 177ml Cucumber - very thinly sliced

  5. 3/4 cup 177ml Snow peas For The Sauce

  6. 1/2 cup 118ml Soy sauce

  7. 1/3 cup 78ml Mirin

  8. 1/3 cup 78ml Chicken broth

  9. 2 tablespoons 30ml Sake

  10. 1/2 teaspoon 2 1/2ml Sugar

  11. 2 tablespoons 30ml Thinly sliced scallion greens

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * -- (wheat noodles, available at asian markets some supermarkets, and some health food stores) Blanch the snow peas for 1 minute in boiling water and cut into 1/2-inch pieces. Make the sauce: In a small saucepan combine 1/3 cup water, the soy sauce, the mirin, the broth, the sake, the sugar, and a pinch of salt, bring the liquid to a boil, and add the scallion greens. Chill the sauce until it is cold. On an oiled rack set about 4 inches over glowing coals or in an oiled ridged grill pan heated over moderately high heat grill the chicken breasts, seasoned with salt and pepper, for 8 minutes on each side, or until they are cooked through. Transfer the chicken to a cutting board and let it cool. In a kettle of boiling water boil the somen for 3 minutes, or until they are al dente, drain them, and rinse them under cold water until they are cold. Divide the noodles among 4 plates, forming bunches of the noodles by wrapping them around the hand and overlapping them on each plate. Surround the noodles with mounds of the carrot, the radish, the cucumber, and the snow peas. Cut the chicken into thin slices and divide it among the plates, fanning out the slices. Serve the noodles with the sauce for dipping or pouring over them.


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