Chicken and Harusame Noodle Banjan
Chock-full of vegetables. Easy to prepare.
20min
207kcal
748mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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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.
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Boil the cellophane noodles, then cut into edible size lengths.
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Slice the carrot and cucumber into thin sticks, and the Japanese parsley into 3 cm (1.2 in) pieces.
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Mix (A), forming the dressing.
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Mix the chicken, cellophane noodles and vegetables in a bowl and dress with (4).
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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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