Light and refreshing cold noodles with tender chicken and a savory, citrusy yuzu broth. Perfect for hot summer days but just as delicious served warm.
Ingredients (2 servings):
Chicken
- 1 boneless chicken breast (6–8 oz)
- 2–3 thin slices fresh ginger
- Green part of 1 green onion
- 1/2 tsp salt
- 1 tbsp cooking sake
- Water enough to cover the chicken
- 1/2 tsp WHERE THE WILD THINGS EAT Yuzu Absolute
- 1/2 tsp fresh yuzu juice
- Salt to taste
- Black pepper to taste
Yuzu broth
- 2 cups water
- 2 tsp chicken bouillon powder
- 1 small garlic clove, finely grated
- 2 tsp light soy sauce
- 1 tbsp fresh yuzu juice, plus more to taste
- 1/2 tsp sesame oil
- Salt to taste
Noodles & topping
- 2 bundles somen noodles
- 1/3 small red onion, thinly sliced
- 1/3 cup fresh cilantro, roughly chopped
- Toasted sesame seeds (optional)
- WHERE THE WILD THINGS EAT Yuzu Absolute (optional)
Instructions
- Make the broth. Simmer the water, chicken bouillon, and garlic for 2–3 minutes. Stir in the soy sauce, then let cool completely. Once cooled, stir in the yuzu juice and sesame oil then chill.
- Place the chicken, ginger, green onion, sake and salt in a pot and cover with water. Bring to a boil, then reduce to a gentle simmer and cook for 3–5 minutes. Turn off the heat, cover and let sit for about 30 minutes or until the chicken is cooked through.
- Shred the chicken and toss with Yuzu Absolute, yuzu juice salt and black pepper. Set aside.
- Soak the sliced red onion in cold water for 5–10 minutes, drain, and toss with cilantro.
- Cook the somen noodles according to package directions, then drain and rinse well under cold water.
- Divide the somen and chilled broth between two bowls. Top with the chicken and red onion-cilantro mixture. Finish with sesame seeds and a sprinkle of Yuzu Absolute.
