Crispy Crunchy Mizuna and Fried Glass Noodle Salad

• 1/2 bunch Mizuna greens
• 30 noodles Cellophane noodles
• 1/2 Chicken breast
• 1 tbsp Cooking sake
• 1 Ground sesame seeds
• 1 Ponzu with yuzu
• 1 dash Ra-yu

1. Wash the mizuna very well, and cut into 2cm long pieces.
2. Cut up the harusame noodles with kitchen scissors into 2 cm long bits, and deep fry in 170C oil for about 2 seconds, turn over, then another 2 seconds - a total of 4 seconds.
3. Put the chicken breast in a heatproof container, sprinkle with sake, cover with plastic wrap and microwave for 3 to 4 minutes at 600 W. Leave with the plastic wrap still on until cool, and then shred it up with your hands.
4. Combine the very well dried mizuna and the fried harusame noodles, and put on a serving plate.
5. Top with the chicken and sesame seeds.
6. Drizzle with the ponzu sauce and swirl on some ra-yu hot sesame oil to finish.

mizuna, noodles, chicken, sake, ground sesame seeds, ponzu

Taken from cookpad.com/us/recipes/168422-crispy-crunchy-mizuna-and-fried-glass-noodle-salad (may not work)