Picked Plum and Vegetable Stamina Somen Noodles

• 2 servings Somen noodles
• 1 Mentsuyu
• 1 tbsp or more Umeboshi (or plum sauce)
• 1 pinch For chicken seasoning: sesame seed oil, mentsuyu
• 100 grams Chicken meat (white or dark meat)
• 1 Cucumber
• 1 small Eggplant
• 1 clove * Ginger (julienne)
• 1 as much (to taste) * Myoga, shiso leaves, roasted sesame seeds

1. Take out the seed from your pickled plum and beat into pulp.
2. Add mentsuyu while tasting.
3. Wrap the chicken in plastic wrap and microwave until cooked, or poach it in boiling water.
4. Marinate in pickled plum / mentsuyu for extra flavor.
5. Cut cucumber in large sticks, thinly slice eggplant and mix with chicken meat, and mix everything with the * vegetables.
6. Boil somen noodles.
7. Rinse them under cold water to stop the cooking process.
8. Plate noodles and put chicken meat and vegetable mixture from Step 3 and pour a generous amount of chilled mentsuyu on top.

somen noodles, mentsuyu, oil, chicken meat, cucumber, eggplant, much

Taken from cookpad.com/us/recipes/150192-picked-plum-and-vegetable-stamina-somen-noodles (may not work)