Chicken and Harusame Noodle Banjan Recipe

Chock-full of vegetables. Easy to prepare.

Cooking time

20 minutes+

Calories

275kcal

Sodium

0.6g

Nutrition facts are for one serving.
Time to cool is not included in the cooking time.

Ingredients(Servings: 4)

Directions

Remove the skin and excess fat from the chicken breast and place in a pot. Pour on sake and salt, and fill with water until just covering the chicken. Boil and simmer until soft. Leave to cool, then shred to pieces.
Boil the harusame noodles, then divide into edible size lengths.
Slice the carrot and cucumber into thin sticks, and the Japanese parsley into 3 cm (1.2 in) pieces.
Mix (A), forming the dressing.
Mix the chicken, harusame noodles and vegetables in a bowl and dress with (4).
Once well mixed, serve on a plate and sprinkle on the sesame seeds.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.

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