Chicken and Scallion Somen Noodles
ID: f73cc576...
This is an exquisite, easy-to-make somen noodle dish packed with chicken and scallions, prepared using a microwave. The refreshing soup, seasoned with the acidity of lemon juice and the aroma of sesame oil, pairs perfectly with moist, tender chicken thigh and a soft-boiled egg.
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🍳 Cooking Flow
Finely mince the long onion (scallion) and combine it with the soup seasonings, then let it chill in the refrigerator. → Boil an egg in boiling water for 7.5 minutes, then plunge into ice water to make a soft-boiled egg. → Coat the chicken thigh with seasonings, heat in the microwave (turn over halfway through), and let it sit to cook through with residual heat. → Pour boiling water over the somen noodles to loosen, microwave for 3.5 minutes, then rinse well in cold water and drain. → Re-boil the chicken steaming juices in the microwave, add to the soup, toss with the noodles, serve, and top with chicken and the soft-boiled egg.
Cooking Steps
Brief Cooking Order
Finely mince the long onion (scallion) and combine it with the soup seasonings, then let it chill in the refrigerator. → Boil an egg in boiling water for 7.5 minutes, then plunge into ice water to make a soft-boiled egg. → Coat the chicken thigh with seasonings, heat in the microwave (turn over halfway through), and let it sit to cook through with residual heat. → Pour boiling water over the somen noodles to loosen, microwave for 3.5 minutes, then rinse well in cold water and drain. → Re-boil the chicken steaming juices in the microwave, add to the soup, toss with the noodles, serve, and top with chicken and the soft-boiled egg.
Introduction
This is an exquisite, easy-to-make somen noodle dish packed with chicken and scallions, prepared using a microwave. The refreshing soup, seasoned with the acidity of lemon juice and the aroma of sesame oil, pairs perfectly with moist, tender chicken thigh and a soft-boiled egg.
Step 1
Finely mince the long onion. Making diagonal cuts on both sides before chopping makes it easy to mince finely.
Step 2
Place the minced onion in a bowl, add water, chicken bouillon powder, lemon juice, grated garlic, sesame oil, toasted sesame seeds, and black pepper, then mix well. Cover with plastic wrap and chill in the refrigerator until ready to use.
Step 3
Boil water in a pot and add 1 teaspoon of salt (not listed in ingredients). Gently add the egg (taken out of the fridge about 5 minutes prior) and boil over medium heat for 7 minutes 30 seconds. Once boiled, immediately plunge into ice water and let sit for about 10 minutes.
Step 4
Spread out the chicken thigh skin; remove excess skin, yellow fat, and tendons. Place the chicken in a heat-resistant container, add sake, soy sauce, mirin, grated garlic, chicken bouillon powder, and sesame oil, and coat well. Arrange skin-side down, cover loosely with plastic wrap to allow air circulation, and microwave (600W) for 1 minute 30 seconds.
Step 5
Remove from the microwave, take off the wrap, and flip the chicken. Re-cover loosely with plastic wrap and microwave (600W) for 1 minute. After heating, leave the wrap on and let it sit to cook through with residual heat, then allow it to cool down to room temperature.
Ingredients List
Important Notes
Place the chicken skin-side down before microwaving to prevent the skin from shrinking. After heating, leave it covered with plastic wrap so the residual heat finishes the cooking process, resulting in a moist and tender texture. 💡
When cooking somen in the microwave, make sure to loosen the noodles with chopsticks immediately after pouring the boiling water, or they will stick together. ⚠️
After boiling the somen, rinse it thoroughly in cold water while rubbing the noodles to remove starch and achieve a firm, chewy texture. 🍳
When adding the chicken steaming juices to the soup, make sure to re-boil it in the microwave first. 🔥
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