Ingredients : Serves 2

ingredients image
  • 120-150g x 1 chicken breast fillet (or any kind of ham)
  • 1/2 cucumber, cut into julienne strips
  • 2 eggs
  • 4 seafood sticks, tear into fine piaces
  • 2 handful bean sprouts, washed, boiled for a few minutes, rinsed and drained
  • 180g vermicelli
  • 30g ginger
  • 2 tbsp chinese soup stock made with 1 tsp chinese soup stock powder
  • 3.5 tbsp kikkkoman soy sauce
  • 3 tbsp ground sesame seeds
  • 2 tbsp sesame oil
  • 2 tbsp white wine vinegar
  • 1 tsp chili bean sauce(Toban djan)
  • 1 tsp Japanese sake
  • sake
  • a pinch of salt
  • 1/2 tsp mirin
  • 1 tbsp sesame oil


instructions image
  • Place water and some sake in a small pan and bring to the boil. Reduce the heat, add the chicken and poach for about 10 minutes.
  • Leave to cool at room temperature in the soaked water.
  • When it cools, tear into fine pieces.
    -----<Egg crepe>-----
  • Beat the eggs, the salt and mirin.
    Heat a little oil in a medium crepe pan or fring pan over a moderate heat. Pour quarter of the egg into the pan, tilting it so the egg coats the base.
  • Cook until the top side is dry, then and briefly cook the underside. Place on a plate and set aside. Make 3 more eggs in the same way.
  • Cut into julienne strips.
  • Mix together all ingredients for sauce.
  • Drop the pasta into a large (pasta) pan of plenty boiling, salted water. Cook according to packet instructions until al dente - about 3 minutes.
  • Rinse with cold water and drain thoroughly. Drizzle the sesame oil and heap into a serving plate.
  • Lay the cut cucumber, bean sprouts, sea food sticks, chicken and egg crape over the pasta.
  • Serve with the sauce.
instructions image

served image
This recipe was first published on mizueandco.com in Oct. 2006.