Chicken Hiyashi Chuka with Ramen Noodles, Corn & Vegetables
- Prep time: 30 minutes
- Calories: 650
- 2 of Chicken Breast
- 180 g of Dried Ramen Noodles
- 1 of Sweet Corn Cob
- 1 of Lebanese Cucumber
- 1 of Tomato
- 2 of Spring Onion
- 4 Tbsp of Soy Sauce
- 4 Tbsp of Rice Vinegar
- 1 Tsp of Sesame Oil
- 2 Tsp of Shichimi Togarashi
Cook Chicken:Bring a medium pot of salted water to boil. Pat chicken dry on paper towel. (See tip) Season with olive oil, salt and pepper. Heat pan over medium-high heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.
Prepare Noodle Sauce:To make the noodle sauce, in a medium bowl, combine the sesame oil, 3⁄4 of the rice vinegar, 1⁄2 the soy sauce and 11⁄2 Tbsp of water. Stir to combine.
Prepare Ingredients:Cut off and discard roots of spring onions. Thinly slice, separating the white bottoms and green tops. Remove and discard husks and silks of corn. Cut kernels off the cob, discarding cob. Cut the cucumber in half lengthwise, scrape out and discard seeds. Slice lengthwise into 1⁄2 cm strips. Toss with 1⁄2 the remaining rice vinegar. Cut tomato into wedges.
Cook Noodles:Add the ramen noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for 3-4 minutes. Drain thoroughly.
Dress Chicken:When cool enough to handle, roughly chop the cooked chicken into large pieces. In a medium bowl, combine the chopped chicken, white parts of the spring onions, 1⁄2 the Shichimi Togarashi, remaining soy sauce (to taste) and the remaining rice vinegar. Set aside as you continue cooking.
You Plate It:Divide the drained noodles and noodle sauce between dishes. Top with the dressed chicken, corn, tomato and cucumber. Garnish with the green parts of the spring onions and remaining Shichimi Togarashi (only if you like an extra chili kick). Enjoy!