Chef Chen’s Summer Cold Noodles with Poached Chicken

from Chef Chen of China Live 

submitted by Claudine Cheng 

adapted by Katy Lonergan 

preparation time: 25 minutes 

serves 1 to 2 

 

Noodles 

8-ounce portion of noodles (any kind of noodle is fine) 

chicken stock or water 

1 boneless, skinless chicken breast 

1 small cucumber 

1 small carrot 

1 egg (for omelet, optional) 

1 scallion stalk 

2 sprigs of cilantro 

1 cup bean sprouts 

2 tablespoons Bonito flakes (optional) 

1 teaspoon toasted sesame seeds 

 

Sauce 

2 tablespoons light soy sauce 

1 tablespoon Mirin or light sherry 

1 tablespoon sesame oil 

1 teaspoon hot Chinese mustard 

1 tablespoon sesame paste or peanut butter 

1 tablespoon light miso (optional) 

½ lemon wedge 

1 tablespoon sugar 

1 pinch white pepper 

 

Cook noodles to al dente texture in some light splash of oil (sesame oil) and water, then drain, rinse under cold water and chill. 

 

Bring a small pot with chicken stock (or salted water) to a boil. Add chicken breast and return to a boil. Immediately cover pot, turn off heat, let sit until tender, approximately 22 to 25 minutes. Remove, let cool and julienne into strips. 

 

In a small skillet, cook egg into an omelet and set aside.  

Meanwhile, cut all the vegetables into the same size julienne pieces. Mix ingredients well in bowl and reserve. Mix noodles with ⅔ of the sauce and place them in a shallow bowl.  

 

Place the rest of the ingredients in the bowl and arrange in a circular fashion. Drizzle the rest of the sauce gently and evenly over the ingredients. Garnish with cilantro and Bonita flakes.