Pinch of Cumin

Japanese style chicken with somen noodles

Where to start… after some days of absence, here I come with another one of my oriental experiments, now that I have found a place where to stock up on not very common ingredients for this part of the world. And it is that I continue with the series “one-dish meal”, where I combine carbohydrates with veggies and proteins, and this way I do not have to wash more than the essential (sometimes my dishwasher works, some other times doesn’t, so I am in a lazy mode with the cleaning up).

As I mentioned in a previous post, oriental cuisine does not have more mystery than to get the proper ingredients. Rest is pure pleasure, with very well combined results and the most refined flavors. In this case I have given it a try with snow peas, which are a a variety of pea eaten whole in its pod while still unripe, with similar appearance to broad beans, in whose inside there are almost imperceptible seeds. When cooked in a wok, they are extremely tasty and crunchy.

I hope you like it!

Ingredients for 2 people

2 chicken breast fillets

100gr of dried somen noodles

1 piece of fresh ginger of around 4cm thick

4 green asparagus

70 gr of snow peas

2 tablespoons of sesame oil

1,5 tablespoons of mirin

1,5 tablespoons of rice wine vinegar

1 tablespoon of soy sauce

1 clove of garlic

Coriander and scallions (to decorate)


Cut chicken breast fillets into thin sticks of 4-5cm long. Peel ginger and chop it into medium-sized cubes.

Place chicken sticks and ginger cubes in a saucepan and cover it with water. Bring to the boil over high heat, stirring it from time to time. When it boils, cover it with a lid, reduce heat to low and let it boil for 4 minutes. Remove from heat and let it rest while still covered for other 10 minutes before drain. After this time, drain it and get rid of ginger cubes. Put chicken in a bowl and cover it.

In the meanwhile, bring water to boil in a saucepan and add noodles once it is boiling. Cook for 3-4 minutes, according to manufacturer’s instructions. Drain and reserve them.

Heat sesame oil in a wok and sauté asparagus and snow peas, which you previously have sliced diagonally (asparagus in 4 pieces and snow peas in 2 pieces). Cook it for around 4 minutes, stirring it from time to time. After this time, add chicken sticks and somen noodles and mix it carefully so that noodles do not break.

Crush garlic and mix it with rice wine vinegar, mirin and soy sauce. Add this mixture to the wok and stir it well. Decorate it with chopped coriander and scallion and serve warm.

To be considered

You can replace snow peas with round green beans.

If you do not have rice wine vinegar, use the same amount of wine vinegar.

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2 Comments to "Japanese style chicken with somen noodles"

  1. Inma M Portugués says:

    qué nivel Sarita cada vez te superas más!!!

  2. Oliver says:

    Te felicito por el blog, la receta se ve genial y tiene muy buena presentación en la foto.
    Un saludo y te deseo mucho éxito en todo.

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My culinary creations - © 2014-16, Sara Jiménez

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