Lemon dipping sauce somen noodles

 

Ingredients (serves 2)

- Somen noodles: 3 bundles

- Lemon (unwaxed): 1

- Chicken breast meat: 2 stalks

- Sake: 2 teaspoons

- Salt: 2 pinches

- Shungiku: appropriate amount

- Chicken stock powder (granules): 2 teaspoons

- Water: 1 cup

How  to make

The key to the dipping sauce is to "chill it well".

First, cut the lemon in half and prepare 2 slices, and squeeze the juice from the remaining lemon into a bowl. Grate part of the peel and add it, then add the chicken stock powder and water, mix well, and chill in the refrigerator.

Sprinkle sake and salt on the chicken breast meat, arrange it in a heat-resistant container, cover with plastic wrap, and heat in the microwave for 2 minutes. Once it has cooled down, break it into pieces with your hands so that it is easy to eat.

Boil the somen noodles in plenty of hot water for about 1.5 to 2 minutes, then immediately rinse them thoroughly in cold water, cool them in ice water, and drain them.

Place the somen noodles in a bowl, garnish with cooked chicken fillet and freshly picked chrysanthemum leaves, and float the lemon slices and chrysanthemum in the chilled dipping sauce to complete the dish!