Hiyashi Chuka (Chilled Japanese Ramen)

1

Sprinkle sugar and salt over chicken tenders and set aside. Prepare ice water (not included in the ingredients list) in a large bowl.

2

Fill a small saucepan with at least 2 inches of water (not included in the ingredients list) and boil. Add salt and green beans, boil for one minute, then add bell peppers and boil for another 2 minutes. Turn heat off, scoop out vegetables and plunge into ice water. Reserve boiled water in the saucepan.

3

When the vegetables in ice water cool completely, drain well and chill in the refrigerator. Reserve ice water. 

4

Reboil water from step 2. Using a spoon, place an egg into the saucepan and boil for 12 minutes. Scoop out the egg and transfer to ice water.

5

In a different saucepan, heat vegetable oil over medium heat. Cook chicken from step 1, make sure it is cooked through and the surface is lightly browned. Add all ingredients for dressing, and bring to a boil. Turn heat off and allow to cool for 3 minutes.

6

Place cooked chicken and dressing in a plastic bag. Tightly seal the bag and allow to chill in ice water.

7

In a medium saucepan, bring water (not included in the ingredients list) to boil, and cook noodles according to package instructions.

8

Drain and rinse noodle under cold water with ice cubes (not included in the ingredients list).

9

Drain again using a colander. Transfer to a bowl and dress with sesame oil.

10

Transfer noodle to a serving plate. 

11

Cut string beans in halves, and arrange vegetables over the noodles.

12

Take the hard boiled egg from ice water and peel the shell.  Slice egg and add to noodles.

13

Remove the bag of chicken from ice water. Take out the chicken, cut into bite-sized pieces and place over the noodles.  

14

Take the bag of dressing and pour over the noodles and toppings.