Jun 18, 2008
Japanese Summer Noodles
- 2 eggs
- sea salt
- sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/2 lb soba noodles
- 1/4 cucumber, julienned
- 2 large red radishes, julienned
- 1 chicken breast, thinly sliced
- canola oil
- Combine the eggs, with a pinch of salt and a pinch of sugar. Beat well.
- Heat 1 tsp canola oil in a skillet and and cook the eggs into a thin omelette. Remove from the pan and cut in thin pieces.
- In a saucepan combine 1 1/2 tbsp sugar and 1/4 cup water. Bring to a boil, stirring. Remove from the heat and cool slightly. Stir in the soy sauce, the rice vinegar, and the sesame oil. Set aside.
- Cook the soba noodles in boiling salted water for about 6 minutes or according to instructions. Drain, set aside.
- Heat 1 tbsp canola oil in a skillet and saute the chicken until cooked. Season lightly with salt and cracked pepper.
- Divide the noodles between 2 to 4 bowls. Divide the vegetables, and the chicken on the noodles. Serve the sauce with the noodle bowls.
light and tasty and colourful