Chilled Chukasoba with Spicy Sesame Sauce

Name: Chilled Chukasoba with Spicy Sesame Sauce (Hiyashi Chukasoba Mushidori to Gomadare)
Cuisine: Japanese
Ingredients: 2 boned and skinned chicken breasts; 2 teaspoons salt; 2 tablespoons sesame oil; 1 teaspoon toban jiang (chile-bean sauce); 1 teaspoon toban jiang (chile-bean sauce); ¼ cup sesame paste, preferably Japanese paste; ¼ cup sesame paste, preferably Japanese paste; ¼ cup hot brewed unscented black tea; 2 tablespoons shoyu (soy sauce); 2 tablespoons shoyu (soy sauce); 1 tablespoon sugar; 1 tablespoon komezu (rice vinegar); 1 tablespoon komezu (rice vinegar); 3 tablespoons chopped scallion, white part only; 13 ounces dried chukasoba noodles; 2 Japanese cucumber or salad cucumbers, cut into ⅛-by-3/16-by-3-inch sticks; 2 Japanese cucumber or salad cucumbers, cut into ⅛-by-3/16-by-3-inch sticks; 1 large tomato, seeded and cut into thin 3-inch-long sticks

Hiyashi Chukasoba Mushidori to Gomadare

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This preparation draws large crowds who seek a spicier, richer chilled chukasoba noodle dish than regular hiyashi chukasoba. The noodles are topped with steamed chicken, cucumber, and tomato, and then bathed in a spicy, creamy sauce of sesame and scallions. Experiment with different toppings of your choice.

Ingredients

Asia
Japan
Pasta

Ingredients

Method