Simple, cooling and pretty, this is a perfect home-cooked summer lunch.
Recipe by Sze Chiu-kwan, head chef of Dong Lai Shun.
Prep Time and Cook Time
15 mins; 20 mins
• Inaniwa udon noodles (70g)
• Cucumber (50g)
• Carrot (50g)
• Chinese rose heart radish (50g)
• Chicken breast (60g)
• Eggs (50g)
• Bean sprouts (50g)
• Sesame paste (1 tbsp)
• Peanut butter (2 tbsp)
• Sesame oil (2 tbsp)
• Chilli oil (1/2 tbsp)
• Soy sauce (2 tbsp)
Prepare the vegetables
• Wash the cucumber, peel the carrot and radish, and julienne into thin slices.
Steam the chicken
• Season the chicken breast with salt and steam for 10 minutes. Allow to cool and then shred the chicken.
Make the egg sheet
• Heat a frying pan until it’s very hot then remove from the heat.
• Beat the eggs and pour into the pan, swirling to cover the surface with a thin egg sheet. Flip it over and cook the other side. Season with a pinch of salt.
• Cool the egg sheet and cut into thin slices.
Cook the udon
• Blanch the udon in boiling water for eight minutes. Using a strainer, transfer the noodles to a bowl of ice water to cool. Drain and set aside.
• Scald the carrots and bean sprouts in boiling water, then cool in ice water. Drain and reserve.
Make the dressing
• Steam the peanut butter until it forms a loose paste and combine with sesame paste and sesame oil to make a thick, sleek dressing.
• Mix soy sauce with chopped garlic, if desired.
• Place the peanut-sesame dressing, soy sauce and chilli oil into separate bowls.
• Plate the udon with cucumber, carrot, radish, chicken breast and sprouts on top. Finish with the shredded egg sheet.