Tokyo Summer Noodle Bowl with Chicken, Egg and Cucumber
- Celebrate Chicken
- Noodles
- Japanese
- Thigh
- Asian

Prepping30min
Cooking15min
Resting—min
- Servings4
Nutrition informationThis recipe contains 30 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
For the Chicken
For the Sauce
Step by step
1
Place the chicken thighs and slices of ginger in a small pot and just cover with water.
2
Bring to a boil, reduce heat and simmer for about 20 minutes until chicken is cooked through, when the internal temperature reaches 165°F (74°C).
3
Remove from heat and let chicken cool in the cooking liquid.
4
Place sauce ingredients in a bowl and whisk to blend.
5
To serve, remove the chicken thighs from the liquid and slice into thin strips.
6
Slice the eggs in half.
7
Place the cooked noodles in your serving bowls.
8
Arrange the chicken, ½ egg, and cucumber on top of the noodles.
9
Pour the sauce over the noodles and garnish each bowl with some sweet onion, togarashi and chopped cilantro.