Cold somen noodles with poached chicken and ponzu

Name: Cold somen noodles with poached chicken and ponzu
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 400g somen noodles; 1 Lebanese cucumber, thinly sliced into rounds; spring onions, finely sliced, to serve; freshly grated ginger, to serve; toasted sesame seeds, to serve

Julia Busuttil Nishimura

March 19, 2026

Substitute the chicken for prawns or tofu.William Meppem

easyTime:< 30 minsServes:4

With the days still warm, I love cold noodles, whether ramen, soba or these thin Japanese wheat noodles called somen. I’ve dressed them with zingy ponzu, which I like to make with yuzu juice*, but I’m suggesting lime and lemon here for something more accessible. Cooked prawns or tofu are a good substitute for the poached chicken.

Ingredients

400g somen noodles
1 Lebanese cucumber, thinly sliced into rounds
spring onions, finely sliced, to serve
freshly grated ginger, to serve
toasted sesame seeds, to serve

FOR THE POACHED CHICKEN

2 x 250g skinless chicken breasts
1 tbsp sake
sea salt, for seasoning

FOR THE PONZU DRESSING

50ml mirin
100ml soy sauce
juice of ½ a lemon (about 40ml)
juice of 1 lime (about 40ml)
5g bonito flakes

Method

Step 1
For the poached chicken, place the chicken breasts in a saucepan with the sake and cover with water. Season with salt and place on a high heat. As soon as it comes to a boil, remove from the heat and set aside for 10-12 minutes, then remove from the poaching liquid. Allow to cool, and slice.
Step 2
For the ponzu, place the mirin in a small saucepan and bring to a boil. Set aside and allow to cool. In a bowl, combine the cooled mirin, soy sauce, the lemon and lime juice and the bonito flakes and set aside for 10 minutes. Strain through a fine mesh sieve into a jug and discard the bonito flakes.
Step 3
Cook the somen noodles according to the directions on the packet. Drain and run under cold water. Divide between four serving bowls.
Step 4
Top each bowl of noodles with some sliced chicken, sliced cucumber, spring onions, grated ginger and a sprinkle of sesame seeds. Pour over the ponzu, reserving any extra for another use, and serve.

*Yuzu juice, made from an aromatic Asian citrus fruit, is available in most Japanese grocers and specialty food stores.