Slice the chicken breast diagonally into 1cm thick pieces. Place on a microwave-safe plate, sprinkle with sake and salt, cover loosely with plastic wrap, and microwave at 600W for 4 minutes. Let cool and shred into bite-sized pieces.

Boil water in a pot and cook the vermicelli according to package instructions. Rinse under cold water and drain. Cut into shorter lengths using kitchen scissors.

Julienne the cucumber and carrot.