Cold Somen with Chicken & Crispy Lotus
Chilled somen noodles tossed with a light dashi-vinegar sauce, topped with sliced chicken, crispy lotus root chips, cherry tomatoes, and snap peas. A fresh, crunchy Japanese summer bowl.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Boil somen in salted water until al dente, about 2 minutes. Drain and rinse under cold water until chilled.
Step 2
While noodles cook, heat oil in a skillet over medium-high. Sear chicken 2 minutes per side until edges are opaque.
Step 3
Whisk soy sauce, rice vinegar, and 2 tbsp water in a small bowl. Set aside as the dipping sauce.
Step 4
Divide chilled somen between two bowls. Arrange chicken, tomatoes, snap peas, and lotus chips on top.
Step 5
Pour dipping sauce into small bowls on the side. Dip each forkful of noodles and toppings before eating.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- small mixing bowl
- whisk
- two serving bowls
- two small dipping bowls
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