Springy Japanese glass noodles tossed in a creamy sesame dressing — clear, never soggy. Trusted by authentic Asian restaurants for 35+ years.
Julienne the cucumber and shred the chicken. In a large bowl, whisk together tamari, sesame oil, tahini, and rice vinegar until smooth.
Boil the kuzukiri for 12–14 minutes, until fully clear with no white center. Drain.
Rinse under cold running water until completely cooled. Drain well.
Add the noodles, chicken, and cucumber to the dressing. Toss until evenly coated.
