Name: Somen Noodle & Chicken Salad
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 Japanese flavoured eggs (ajitsuke tamago;); 1 red chilli, to garnish; a handful of micro herbs or baby cress, to garnish; 200 ml (7 fl oz/¾ cup) sunflower oil, for deep-frying; 1 tsp caster (superfine) sugar; 1 tbsp rice vinegar; 2 tbsp mirin; shichimi pepper, to taste; salt, to taste; 1 tbsp light soy sauce; 1 chicken breast (or 2 chicken thighs), skin off but reserved; 150 g (5½ oz) somen noodles; 1 spring onion (scallion), roughly chopped; shichimi pepper, to garnish; ½ small cucumber, skin on; 3 cm (1¼ in) piece of root ginger, skin left on, sliced; 50 g (1¾ oz/¼ cup) light tahini (sesame seed paste); a sprinkle of toasted white sesame seeds, to garnish; 10 g (¼ oz) chives, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

The fine and delicate Japanese somen noodles are flavoured here with shredded chicken and a nutty sesame dressing to create a light and refreshing salad, perfect for a summer’s day. The flavoured Japanese egg, known as ajitsuke tamago, can be made a day or two in advance and kept in the fridge; these eggs will give the dish a wow factor.