Basil Somen with Steamed Chicken and Tomatoes
A western take on the classic Japanese summer somen noodles. Perfectly refreshing on an hot summer day :)
- Somen noodles (1 serving (75-100g usually))
- Cherry tomatoes (5)
- Chicken sasami/chicken tender (1 tender/sasami)
- Basil paste or pesto (2 Tablespoons)
- Olive oil (as needed)
- Salt and Pepper (to taste)
Cook somen. To give your finished dish a nice presentation, boil one of the larger cherry tomatoes briefly until the skin can be peeled off. Peel off the skin and set aside.
Make the sauce: heat the chicken sasami/tender in the microwave for 1 minute, and then cut it into bite-size pieces. Cut the rest of the tomatoes into quarters.
Heat about 2 Tbsp olive oil in a frying pan. Add tomatoes and cook on medium heat. When some of the liquid from the tomatoes has begun to evaporate, add the chicken and cook on low heat until done.
Add basil paste, salt & pepper and a little more olive oil until it tastes good.
Pour over top chilled somen noodles and serve. Don't forget to garnish with the big tomatoes from step 1!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.