Chilled Japanese Noodles With Grilled Chicken And Vegetable

Recipe Ingredients

2		Chicken breasts skinless boneless - halved
10 oz	284g	Dried thin somen*
3/4 cup	82g / 2.9oz	Carrot - finely shredded
3/4 cup	177ml	Cucumber - very thinly sliced
3/4 cup	177ml	Snow peas
		For The Sauce
1/2 cup	118ml	Soy sauce
1/3 cup	78ml	Mirin
1/3 cup	78ml	Chicken broth
2 tablespoons	30ml	Sake
1/2 teaspoon	2.5ml	Sugar
2 tablespoons	30ml	Thinly sliced scallion greens

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.

Source:
Gourmet July 1991

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