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Recipe for udon with chicken and vegetables

Lane Turner/Globe Staff

Serves 2

Mikiko Kunitomo tops udon noodles with salad ingredients or cooked spinach or green beans. Cook thinly sliced beef, chicken, or pork in the water with the noodles to add a little protein. Ponzu, a citrus and vinegar seasoned soy sauce, is available at most supermarkets.

6to 8 ounces udon
1skinless, boneless chicken breast half, cut into thin slices
4tablespoons ponzu sauce
2tablespoons tahini paste, stirred well
Salt, to taste
½lettuce, cored and cut into thin strips (to make 2 cups)
½cucumber, peeled, and thinly sliced or cut into matchsticks
1tomato, halved and thinly sliced
1scallion (green part only), chopped
2tablespoons sesame seeds, toasted in a dry skillet (optional)

1. In a large saucepan of boiling water, add the udon and when the water returns to a boil, set a kitchen timer for 8 minutes (or cook
according to the package directions). After 5 minutes, add the chicken. Cook 3 minutes more, or until the noodles are firm-tender and the chicken is cooked through. Drain into a colander. Rinse briefly with warm water.

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2. In a small bowl, stir together ponzu and tahini until blended. Taste for seasoning and add salt,
if you like.

3. Divide the udon and chicken between two shallow bowls. Top with lettuce, cucumber, and tomato. Drizzle the ponzu mixture over the noodles and vegetables. Sprinkle with scallion and sesame seeds, if using.

Adapted from Mikiko Kunitomo

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