Chicken Tender & Pea Shoots Spicy Japanese Pasta

Chicken Tender & Pea Shoots Spicy Japanese Pasta

No need for garlic! The chicken tenders are cut differently than usual and steam-cooked in white wine. A pasta dish with a bit of spiciness to tempt your taste buds.

Ingredients: 2 servings

140 g
Chicken breast tenders
Pea shoots
as desired (about 1/2 bag)
Kombu tea
to taste
White wine
2 tablespoons
Red chili pepper (sliced into rounds)
as desired
Dashi granules
1 teaspoon
Soy sauce
1 tablespoon
Olive oil
1 tablespoon
Shredded nori seaweed
to taste


1. Boil the pasta in plenty of hot water and 1 teaspoon of salt. Boil for 1 minute earlier than directed on the package.
2. Cut the chicken tenders into 2 pieces horizontally, then cut into vertical strips. Coat with kombu tea and set aside.
3. Heat olive oil in a frying pan. Add the red peppers, then the chicken tenders and cook through.
4. Once the chicken tenders have cooked through add the white wine. As it comes to a boil, add the dashi stock and about a ladle full of the pasta water.
5. Add the lightly-washed pea shoots and soy sauce to Step 4 and heat.
6. Finally mix in the pasta in Step 1, top with the minced nori and it's complete.

Story Behind this Recipe

Dinner was delayed as I had to work overtime, and I wanted to eat I thought of a light dish that goes well with white wine and doesn't use garlic.