Chicken and Harusame Noodle Banchan
A light, refreshing dish loaded with vegetables
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 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.
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Boil the cellophane noodles, then cut into easy-to-eat lengths.
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Julienne the carrot and cucumber, and chop the seri into 3 cm (1.2 in.) pieces.
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Mix (A) to prepare the dressing.
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Combine the chicken, cellophane noodles and vegetables in a bowl and dress with (4).
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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.
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