Boiled Chicken Rice Noodles with Salad Dressing and Soy Sauce

Name: Boiled Chicken Rice Noodles with Salad Dressing and Soy Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g chicken; 100g Rice noodles (dry); 1 piece carrot; 1 tbsp oil; 1 teaspoon salt; 1 teaspoon Soy sauce; A few drops Rice wine; 1 ginger; 1 Chives; 1 parsley; 1 package Salad dressing; 1 teaspoon sesame oil

by Taste chew

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This is the first time I have tasted Japanese-style salad dressing.
It feels a little special. It contains both oily and acetic acid smell, and it can also relieve greasiness. I still like it very much.
I made two bowls of blanched chicken rice noodles with salad sauce and soy sauce for breakfast, and it was also a CD operation. It seems that children do like it!

Boiled Chicken Rice Noodles with Salad Dressing and Soy Sauce

1. Prepare all the ingredients (the rice noodles need to be soaked two hours in advance)

Boiled Chicken Rice Noodles with Salad Dressing and Soy Sauce recipe

2. Carrots are peeled and cut into slices with tools

3. Adjust appropriate amount of sauce (chop ginger into the end, add appropriate amount of salt, rice wine; soy sauce, sesame oil, mix well and set aside)

4. Heat oil in a pan, put the chicken pieces in a low heat and fry for a minute

5. Then add the dipping sauce, cover the pot and simmer over low heat.

6. Blanch the rice noodles (this kind of rice noodles is hard to boil softly, so you have to blanch it first), then pass cold water after blanching

7. Re-boil water and add a little salt to boil the rice noodles until soft

8. After being cooked, put it in a bowl for later use

9. Carrots are blanched in a pot of boiled rice noodles

10. Then put the carrots, cooked chicken nuggets, and coriander on top of the rice noodles; sprinkle with chopped green onion, and finally top with the Japanese-style salad sauce.