Tokyo Summer Noodle Bowl with Chicken, Egg and Cucumber
For the Chicken
For the Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Place the chicken thighs and slices of ginger in a small pot and just cover with water.
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).
Remove from heat and let chicken cool in the cooking liquid.
Place sauce ingredients in a bowl and whisk to blend.
To serve, remove the chicken thighs from the liquid and slice into thin strips.
Slice the eggs in half.
Place the cooked noodles in your serving bowls.
Arrange the chicken, ½ egg, and cucumber on top of the noodles.
Pour the sauce over the noodles and garnish each bowl with some sweet onion, togarashi and chopped cilantro.
|Per 354 g serving||Amount|
|Saturated Fat||11 g|
|Per 354 g serving||% Daily Value|