Hiyashi chuka cold noodles with chicken, egg and cucumber

Ingredients

For 1 serving

• Rice noodles65 g
• Chicken breast90 g
• Eggs1
• Cucumber80 g
• Cherry tomatoes80 g
• Tamari1 tablespoon
• Rice vinegar1 tablespoon
• Sugar1 teaspoon
• Sesame oil1 teaspoon
• Peanut oil1 teaspoon

Contains: nuts, eggs, soy, sesame

In season: June – September

Method

1. Bring a small pan of water to the boil, add the chicken breast and poach it over low heat for 12 minutes, until white and firm in the centre. Let it cool and shred it with two forks.
2. Meanwhile, bring another pan of water to the boil and cook the rice noodles for the time on the packet, usually 3–4 minutes, until soft; drain and rinse under cold water.
3. Beat the egg. Heat the groundnut oil in a non-stick pan over medium-low heat, pour in the egg and tilt the pan to spread it thinly; cook for 1 minute until set, then roll it up and cut into thin strips.
4. Mix the tamari with the rice vinegar, sugar and sesame oil until the sugar dissolves.
5. Cut the cucumber into matchsticks and halve the cherry tomatoes. Arrange the chicken, omelette strips, cucumber and tomatoes in neat rows over the noodles, then pour over the dressing.