1. Put the chicken breasts in a pot of cold water, add cooking wine, ginger slices, and shallots. After the water is boiled, skim the surface foam and cook for 15 minutes.
2. Shred carrots and cucumbers, set aside.
3. After the chicken breast is cooked, take it out, let it cool for a while, and tear it into silk by hand.
4. Put mung bean sprouts and carrots in a pot and blanch them. After blanching, let them have cold water.
5. Don't pour the boiled water for blanched vegetables. Put the noodles in to cook the noodles. Also put the cooked noodles in cold water.
6. Add a little sesame oil to the cooked noodles and stir to prevent sticking together.
7. Seasoning sauce. Prepare a bowl, add sesame sauce, chili pepper, light soy sauce, balsamic vinegar, and salt, and stir well.
8. Pour the prepared sauce on the noodles, then add the cucumber shreds, mung bean sprouts, carrot shreds and chicken shreds in sequence, and finally sprinkle a little peanuts and start eating.
