Served with Somem noodles.
In a local newspaper I found this food on a stick. The photo was uninspiring, but the idea stuck. Serving only the skewers for lunch was not enough. Some noodles are a good company.
The chicken breast was inner filet meat. That is very quick to cook. The pieces have to cool down before they go on the skewers. Otherwise the cheese will melt.
The Montagnolo cheese comes from the North of Italy. Blue cheese with a very creamy body.
The Somen noodles do not take long to cook. When they are ready, wash them under cold water like you would wash some laundry. That way all the starch comes out.
Ingredients:
125 g chicken inner filet, 1 tsp rapeseed oil
Teriyaki sauce, salt and pepper
75 g Montagnolo cheese
10 cm fresh cucumber
80 g Somen noodles, 1 tsp sesame oil, 1 spring onion
Cut the chicken in 2,5 cm chunks and the cheese in 2 cm. Use a mandoline and cut up the cucumber piece in 2mm strips.
In a pan heat up the oil and season the chicken with salt and pepper. Let it take heat on both sides and make sure that all pieces touch the bottom of the pan. When the meat is nearly done (that takes only 5 min) pour Teriyaki sauce in the pan and give the chicken 2 min more. Take it out of the pan on a cold plate and cool it down.
Cook the Somen. Wash them and add sesame oil and spring onion greens. Make the skewers.
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