SPICY SOMEN WITH POACHED CHICKEN
Serves: 4
■ 1 boneless, skinless chicken breast (about 1 lb/450 g)
■ 2 tbsp (30 ml) kosher salt
■ 7 oz (200 g) dried somen noodles (see note)
■ 1 tbsp plus 1 tsp (20 ml) soy sauce
■ 1 tbsp (15 ml) rice vinegar
■ 1 tsp (5 ml) sugar
■ 1 cup (250 ml) chunky chili oil (recipe follows)
■ 3 scallions, sliced thin
■ One 2-inch (5-cm) piece English cucumber, peeled and sliced into matchsticks
1. Combine the chicken breast, 1 tbsp (15 ml) of the salt and 6 cups (1.5 L) water in a large saucepan set over medium heat and bring to a bare simmer.
2. Immediately drop the heat as low as it will go and cook until the chicken is cooked through, about 25 minutes.
3. Remove the chicken and allow to rest on a plate. (If you like, you can do this a day in advance; wrap the chicken in plastic and keep it in the fridge overnight.)
4. Pour out the poaching liquid (you can strain it and keep for sipping or cooking purposes if you like), clean out the saucepan and fill with fresh water.
5. Bring to a boil and season with the remaining 1 tbsp (15 ml) salt, then add the somen and cook according to the package directions.
6. Meanwhile, set up an ice bath; make sure to use plenty of ice and water as you want your noodles to chill thoroughly.
7. Once they’re cooked, drain the noodles and plunge into the ice bath. Give them a stir with your fingers or a pair of chopsticks and allow to cool for a couple minutes.
8. Once the noodles are ice cold, drain them well and place them in a bowl. Add the soy sauce, vinegar and sugar and mix well.
9. Divide the dressed somen among four plates and top each with a few generous spoonfuls of chili oil. Cut the chicken into 1/2 inch (1.25 cm) thick slices and shingle on top of the noodles.
10. Finish each with a sprinkling of scallions and a handful of cucumber. Serve.
Note: If you don’t have somen, substitute any slim noodle you have on hand. Soba, shirataki noodles (a.k.a. konjac noodles), rice vermicelli or angel hair (capellini) pasta are all great options.