The Project: Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce
You can never have too many main course recipes, so give The Project: Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce a try. This dairy free recipe serves 6. One portion of this dish contains about 104g of protein, 58g of fat, and a total of 1469 calories. Head to the store and pick up water, cucumbers, toss the chicken, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.
Instructions
1
Break the eggs into a small bowl and stir together.
Ingredients you will need
Egg
Equipment you will use
Bowl
2
Heat a medium nonstick frying pan over medium-high heat and add 1 teaspoon oil. Reduce the heat to low and gently add half of the egg to the pan, tilting the pan to form a large, thin crepe. Cook quickly and gently, careful not to burn (it should be completely yellow) but cooking until the egg is set and cooked through.
Ingredients you will need
Egg
Cooking Oil
Equipment you will use
Frying Pan
3
Remove the crepe to a cutting board to cool slightly. Repeat with the remaining oil and egg.
Ingredients you will need
Egg
Cooking Oil
Equipment you will use
Cutting Board
4
When the first crepe is cool enough to handle, halve it to make two moons. Trim the edges to form each half into a rectangle about 3 inches wide.
5
Cut each rectangle crosswise into matchsticks one-eighth inch wide. Set the sliced egg aside and repeat with the remaining crepe. Cover and refrigerate until needed. The egg can be prepared and refrigerated a few hours in advance.
Ingredients you will need
Egg
6
Cook the somen: Bring a large pot of water to a boil and add the noodles, spreading them apart so they do not stick together while cooking. When the water returns to a boil, add half-cup tap water. Cook the noodles until they are al dente, about 3 minutes total cooking time. Immediately remove from heat.
Ingredients you will need
Pasta
Water
Equipment you will use
Pot
7
Drain the noodles and cool them in a large bowl of water under running tap water. Gently swirl the noodles in the running water until the water runs clear.
Ingredients you will need
Pasta
Water
Equipment you will use
Bowl
8
Drain the noodles again.
Ingredients you will need
Pasta
9
Place the noodles in a large bowl.
Ingredients you will need
Pasta
Equipment you will use
Bowl
10
Add the ice and enough water to mostly cover the noodles. Chill the noodles for at least 3 to 5 minutes before serving. The noodles will dry out rather quickly after they are removed from the water so try to keep the noodles in the water until just before serving.
Ingredients you will need
Pasta
Water
Ice
11
When ready to serve, remove the noodles from the ice water and strain lightly. Make a bed of noodles on an oblong platter. Arrange the chicken, cucumber, carrot, green pepper and the egg matchsticks around the noodles.
Ingredients you will need
Green Pepper
Water
Cucumber
Whole Chicken
Pasta
Carrot
Egg
12
Garnish with chives, daikon radish sprouts, shiso leaves (one or all of them) and the roasted sesame seeds.
Ingredients you will need
Radish Sprouts
Sesame Seeds
Shiso Leaves
Chives
Daikon Radish
13
Let each person help themselves to the noodles. You can use small serving dishes. Toss the noodles, chicken and vegetables together and serve in individual dishes. Pass the ginger sesame sauce around. You only need two or three teaspoons to season each serving.Each serving: 354 calories; 24 grams protein; 43 grams carbohydrates; 4 grams fiber; 8 grams fat; 2 grams saturated fat; 112 mg. cholesterol; 1,055 mg. sodium.