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