Remove the skin from the chicken breast. Place it in a microwave-safe container, season with sake, salt, and pepper, and cover loosely with plastic wrap. Microwave at 600W for 5 minutes.

Let the chicken cool with the wrap still on. Once cooled, shred into bite-sized pieces.

Julienne the cucumber and slice the tomato thinly.

Boil water in a pot, cook the vermicelli for about 2 minutes, then rinse under cold water and drain. Cut into manageable lengths using kitchen scissors.

Mix all dressing ingredients (☆) in a bowl until well combined.