Chilled Japanese Noodles with Grilled Chicken and Vegetables

Directions

1. 1
   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.
2. 2
   Chill the sauce until it is cold.
3. 3
   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.
4. 4
   Transfer the chicken to a cutting board and let it cool.
5. 5
   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.
6. 6
   Divide the noodles among 4 plates, forming bunches of the noodles by wrapping them around the hand and overlapping them on each plate.
7. 7
   Surround the noodles with mounds of the carrot, the radish, the cucumber, and the snow peas.
8. 8
   Cut the chicken into thin slices and divide it among the plates, fanning out the slices.
9. 9
   Serve the noodles with the sauce for dipping or pouring over them.