|
Ingredients
For the sauce:
1/2 cup soy sauce
1/3 cup mirin (sweet wine, available at Asian markets and some supermarkets)
1/3 cup chicken broth
2 tablespoons sake
1/2 teaspoon sugar
2 tablespoons thinly sliced scallion greens
2 whole skinless boneless chicken breasts (about 1-1/2 pounds), halved
10 ounces dried thin somen (wheat noodles, available at Asian markets
some supermarkets, and some health food stores)
3/4 cup finely shredded carrot
3/4 cup very thinly sliced cucumber
3/4 cup snow peas, blanched for 1 minute in boiling water and cut into
1/2-inch pieces
|
|
|
Method
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. Serves 4
|