Carbs Mains Recipes

Northeast Noodles

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

(4 serving)
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)


  1. Prepare the vegetables
    Wash the cucumber, peel the carrot and radish, and julienne into thin slices.

  2. Steam the chicken
    Season the chicken breast with salt and steam for 10 minutes. Allow to cool and then shred the chicken.

  3. 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.

  4. 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.

  5. 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.

  6. Arrangement
    Plate the udon with cucumber, carrot, radish, chicken breast and sprouts on top. Finish with the shredded egg sheet.

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