Pho-Style Chicken Somen Noodles

Pho-Style Chicken Somen Noodles

Add cilantro leaves for authentic flavor.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to cool the noodle soup broth is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz.)

1 bunch

6 cm (2.4 in.)

150 g (5.3 oz.)

(A)Tsuyu (Noodle Soup Base)

1 & 1/2 Tbsp

400 ml (13.5 fl. oz.)


a dash

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


  1. Quickly bring (A) to a boil. Once cooled, place in a refrigerator to chill.
  2. Season the chicken meat with (B) and place into a lidded heat-safe container. Cook in a microwave (600 W) for 3 minutes until cooked through, allow to cool then rip apart into large chunks.
  3. Chop the cilantro into 3 cm (1.2 in.) lengths. Cut the Japanese long onion into half, remove the white core and julienne into ultra-fine strips.
  4. Boil the somen noodles, rinse under cold water, drain well and serve into dishes. Top with (2) and (3) and pour on (1).

Cooking Basics

Japanese long onion - julienned ultra-fine

In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.


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