Chinese Style Somen with Spicy Chicken Breast
It's Chinese and very piquant! Able to be cooked in 15 minutes.
- How to cook
-
- Finely chop the white leek and transfer into a bowl. Add the soup ingredients, stir together, and refrigerate until ready to use.
- Place the chicken in an ovenware dish. Add the sake, wrap in plastic and heat in a microwave oven (500w) for 1 minute. Allow it to cool until able to be handled and tear into narrow strips.
- Mix 2 tablespoons of the soup (made in Step 1) and 1 teaspoon of the toban djan. Dress the chicken (Step 2) with this soup.
- Boil the bok choy, cut the length into quarters and chop thinly. Cut the red bell pepper into thin strips.
- Boil the Somen. Rinse under running water while rubbing with hands and drain. Just before eating, transfer into iced-water, then into a strainer, and then drain well. Arrange in a bowl.
- Place the chicken (Step 3) and the vegetables (Step 4) onto the Somen. Sprinkle with coarsely chopped peanuts. Pour the cooled soup (Step 1) (overtop) and garnish with chervil.
- Ingredients / for 4 servings
-
- 4 bundles of Ibonoito Somen
- 2 pieces of chicken breast meat
- 2 tablespoons sake
- 1 teaspoon toban djan (chili bean sauce) for the chicken
- 8 bok choy leaves
- 1/2 red bell pepper
- 4 peanuts
- Chervil to garnish
- 8 tablespoons mentsuyu (soy sauce-based soup for noodles), "straight type" (with no need to dilute)
- 1 teaspoon toban djan (chili bean sauce)
- 1/2 teaspoon wort
- 8cm white leek (shironegi)
Recipes
for Ibonoito Somen
Recipes
