Japanese Hiyashi Chuka Chicken Noodles

Ingredients

• 10 oz fresh ramen or wheat noodles
• 10 oz boneless chicken thigh
• 2 large eggs
• 1 cucumber, julienned
• 1 tomato, sliced into wedges
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp toasted sesame oil
• 1 tsp freshly grated ginger
• 2 tbsp neutral oil
• 1 tbsp toasted sesame seeds
• Salt and black pepper

Steps

1. Whisk the soy sauce, vinegar, sugar, sesame oil, ginger, and 3 tablespoons water into the dressing and refrigerate it. It must be properly cold, since it is poured over chilled noodles.
2. Season the chicken and cook it in 1 tablespoon of the neutral oil over medium heat for 6 minutes per side, until it reaches 165F (74C). Cool, then slice it thinly.
3. Beat the eggs with a pinch of salt and strain them for a smooth omelet.
4. Heat the remaining oil in a nonstick pan over low heat, pour in a thin layer of egg, and cook for 1 to 2 minutes without colouring, until just set.
5. Keep the heat low. Kinshi tamago should stay pale yellow; browned egg looks wrong against the other toppings.
6. Slide the omelet out, roll it up, and slice it into fine ribbons. Repeat with the remaining egg.
7. Cook the noodles, then drain and rinse them under cold running water, rubbing with your hands until completely cold and no longer slippery with starch.
8. Arrange the noodles in shallow bowls with the chicken, egg ribbons, cucumber, and tomato in neat separate sections, pour the cold dressing over at the table, and finish with sesame seeds.

Allergen note: Contains gluten, egg, soy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.