Receta Chilled Japanese Noodles With Grilled Chicken And Vegetables
by Global Cookbook

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Ingredientes

2 whl skinless boneless chicken breasts (about 1-1/2 pounds), halved
10 ounce dry thin somen (wheat noodles, available at Asian markets some supermarkets, and some health food stores)
3/4 c. finely shredded carrot
3/4 c. very thinly sliced cucumber
3/4 c. snow peas blanched for 1 minute in boiling water and cut into 1/2-inch pcs

Make the sauce: In a small saucepan combine 1/3 c. water, the soy sauce, the mirin, the broth, the sake, the sugar, and a healthy pinch of salt, bring the liquid to a boil, and add in the scallion greens. Refrigeratethe sauce till it is cool.
On an oiled rack set about 4 inches over glowing coals or possibly in an oiled ridged grill pan heated over moderately high heat grill the chicken breasts, seasoned with salt and pepper, for 8 min on each side, or possibly till they are cooked through. Transfer the chicken to a cutting board and let it cold. In a kettle of boiling water boil the somen for 3 min, or possibly till they are al dente, drain them, and rinse them under cool
water till they are cool. Divide the noodles among 4 plates, forming bunches of the noodles by wrapping them around the hand and overlapping them on each plate. Surround the noodles with mounds of the carrot, the radish, the cucumber, and the snow peas. Cut the chicken into thin slices and divide it among the plates, fanning out the slices. Serve the noodles
with the sauce for dipping or possibly pouring over them.
Serves 4.