Japanese cold noodle salad

Whilst it's chilly here in Britland, am conscious others around the globe may be feeling some warmth (lucky you).  This salad is clean, simple and delicious.

We have a pan cooked and marinated chicken thigh with cold dressed egg noodles. The dish is served with tomato, egg and cucumber.

The inspiration was cheerfully gifted from a Japanese friend and now it's a firm favourite.

Ingredients (2):

Chicken:

2 boneless, skinless chicken thighs

2 tsp runny honey

2 tsp light soy

2 tsp mirin

2 tsp white rice vinegar  (this marinade is easy to remember)

1/2 tsp sesame oil

Pinch of salt

Noodles:

2 nests of egg noodles, cooked al dente, rinsed under cold water and chilled in the fridge.

Noodle dressing:

2 tsp white rice vinegar

2 tsp light soy

1 tsp sugar

4 tsp (20ml) water

Egg and veges:

2 hard boiled eggs, quartered

Sliced fresh tomato

Strips of fresh cucumber

Method:

Marinade chicken thighs, for around an hour at room temperature or longer in a lidded tub in the fridge.

Cook the noodles, rinse and refrigerate.

Dress the cold noodles and return to the fridge.

Prepare egg and veges.

Pan cook the chicken thighs over a medium to light heat until bronzed and ready.

Assemble the plates..

You may also like to rry Loïc's soba noodles:

Soba Ham and Shrimp Soup