Chilled Japanese Noodles With Grilled Chicken And Vegetables - Japanese Recipe (Main Course)

For the sauce:
1/2 cup soy sauce
1/3 cup mirin (sweet wine, available at Asian markets and some supermarkets)
1/3 cup chicken broth
2 tablespoons sake
1/2 teaspoon sugar
2 tablespoons thinly sliced scallion greens
2 whole skinless boneless chicken breasts (about 1-1/2 pounds), halved
10 ounces dried thin somen (wheat noodles, available at Asian markets some supermarkets, and some health food stores)
3/4 cup finely shredded carrot
3/4 cup very thinly sliced cucumber
3/4 cup snow peas, blanched for 1 minute in boiling water and cut into 1/2-inch pieces
Recipe Method
Make the sauce: In a small saucepan combine 1/3 cup water, the soy sauce, the mirin, the broth, the sake, the sugar, and a pinch of salt, bring the liquid to a boil, and add the scallion greens
Chill the sauce until it is cold
On an oiled rack set about 4 inches over glowing coals or in an oiled ridged grill pan heated over moderately high heat grill the chicken breasts, seasoned with salt and pepper, for 8 minutes on each side, or until they are cooked through
Transfer the chicken to a cutting board and let it cool
In a kettle of boiling water boil the somen for 3 minutes, or until they are al dente, drain them, and rinse them under cold water until they are cold
Divide the noodles among 4 plates, forming bunches of the noodles by wrapping them around the hand and overlapping them on each plate
Surround the noodles with mounds of the carrot, the radish, the cucumber, and the snow peas
Cut the chicken into thin slices and divide it among the plates, fanning out the slices
Serve the noodles with the sauce for dipping or pouring over them
Serves 4