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  Added: May 02, 2007  •  Visited (1281)  •  Print version Print this recipe (59)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Hot Noodles And Chicken In Broth
(Tori Nanban)
What You Need:
  • A 14-ounce package Futonaga udon (wide noodles), or substitute 1 pound No.2 spaghetti
  • teaspoons salt
  • 1 whole ½-pound chicken breast or duck breast, skinned and boned
  • 6 cups ichiban dashi
  • 1 tablespoon sugar
  • 1 tablespoon Japanese all-purpose soy sauce
  • 2 scallions, including at least 3 inches of the green stems, halved and sliced thin lengthwise

  • How To Cook:
    1. In a 3- to 4-quart pot, bring 2 quarts of water to a boil. Drop in the noodles, return to a boil and, stirring occasionally, and cook uncovered for about 20 minutes, until the noodles are very soft.

    2. Stir in 1 tablespoon of the salt, cover the pan tightly, and turn off the heat. Let the noodles rest covered for 5 minutes. Then drain them in a colander, and run cold water over them for 5 minutes. Drain again and set aside.

    3. Cut each boned chicken breast in half horizontally, then into strips about ¼ inches wide by 2 inches long.

    4. In a 2- to 3-quart saucepan, combine the dashi, sugar, the remaining 2½ teaspoons of salt and the soy sauce, stir and bring to a boil, uncovered.

    5. Add the noodles, return to a boil, and remove from the heat. With a slotted spoon, remove the noodles from the soup and divide them among 6 deep bowls.

    6. Drop the strips of chicken and the scallions into the soup. Bring the soup to a boil again over high heat, boil for 2 minutes, then pour the contents of the pan over the noodles and serve at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Pasta » Noodle
    Main Ingredient » Pasta » Spaghetti
    Main Ingredient » Meat & Poultry » Chicken
    Dish » Main Courses


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