RECIPE: Chicken and Seaweed Mixed Cold Noodles – Kokoro Care
A classic summertime dish, these mixed cold noodles feature juicy chunks of chicken and the refreshing crunch of seasonal vegetables alongside delicate strands
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Serving bowl
- Refrigerator
Ingredients
- 50g somen (or udon) noodles*
- 100g (3.5 oz) chicken breast
- ⅓ cucumber
- 2 cherry tomatoes
- 1 bunch mizuna (Japanese mustard greens) (can substitute with boiled spinach)
- 2-3g (~¼ of package) dried Hokkaido Seaweed Salad (rehydrated)
- Pinch of toasted sesame seeds
- Kimuchi (optional)*
- Japanese pickles (optional)*
- 120ml ( ½ cup) Amazake (Sweet Fermented Rice Drink)
- 100ml (~½ cup) water
- 2-3 pinches of salt
- ½ tsp grated garlic
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