Chicken and Harusame Noodle Banjan
A light, refreshing dish loaded with vegetables
20min
207kcal
748mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Remove the skin and excess fat from the chicken and place in a fry pan. Massage in the sake and salt, and add enough water until just covering. Boil and simmer the chicken until soft. Leave to cool, then shred to pieces.
-
Boil the cellophane noodles, then cut into easy-to-eat lengths.
-
Julienne the carrot and cucumber, and chop the seri into 3 cm (1.2 in) pieces.
-
Mix (A) to prepare the dressing.
-
Combine the chicken, cellophane noodles and vegetables in a bowl and dress with (4).
-
Once well mixed, serve onto plates 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.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
