Somen Noodles with Chicken and Vegetables Recipe

Chicken tenders, shiitake mushrooms, and tomatoes add vivid color and textural contrast

Cooking time

20min+

Calories

341kcal

Sodium

748mg

Nutrition facts are for one serving.
Time to cool is not included in the cooking time.
Nutrition values for 67% consumption of the broth.

Ingredients(Servings: 2)

Directions

Place (A) in a pot and bring to a boil, once cooled add the pitted and coarsely chopped up umeboshi and allow to cool further in a refrigerator.
Boil the somen noodles in hot water, pour into a colander and rinse under cold water while lightly shaking with one hand to remove any sliminess, and then drain and gently squeeze out any remaining moisture before placing into dishes.
Remove sinew from the chicken tenders, coat with the soy sauce, and cut off the shiitake mushroom stems. Cook in a Japanese fish grill or stovetop fish grill (or toaster oven), tear apart the chicken tenders and thinly slice up the shiitake mushrooms.
Cut the cucumber into rectangular slices, and halve the cherry tomatoes. Roll the okra with a sprinkle of salt (extra), a process called shiozuri, then quickly boil in the hot water used for the somen noodles and slice up into naturally star-shaped slices.
Sprinkle (3) and (4) onto (2) in a colorful manner, and pour on (1) before serving.

Cooking Basics

Chicken tenders - removing sinew

Chicken tenders contain a sinew. Lay the tender down flat and rock a knife back and forth along the sinew to remove. Nowadays sinew-removed chicken tenders are widely available.

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.

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