Chicken Noodles
1.
A tuo of cold noodles is cooked in water and soaked in ice water for a while.
2.
Clean a small piece of chicken breast and remove the fascia.
3.
Put it in a pot and cook in cold water, then tear it into filaments.
4.
Cut a few pieces of garlic into minced pieces.
5.
2 scallions, chopped green onions.
6.
Chop a coriander and set aside.
7.
The peanuts are drained with water.
8.
Heat oil in a pot and stir fry slowly on low heat. Remember to stir fry continuously.
9.
When the color is slightly yellow, let it out and let it cool.
10.
Put two spoons of pure sesame paste in a bowl, add appropriate amount of water and stir evenly to make a slightly thinner sesame paste.
11.
Fry a little oil chili for later use.
12.
Remove the cold noodles from the ice water and put them in a basin. Rub half a cucumber into silk, then rub a little carrot shreds, and then add the torn chicken shreds into it.
13.
Add chopped green onion and garlic, sesame sauce, one spoon of light soy sauce, one spoon of oyster sauce, two spoons of balsamic vinegar, two spoons of oily chili, one spoon of Chinese pepper oil, appropriate amount of salt, sugar and chicken essence.
14.
Stir well, then add the fried peanuts.
15.
Serve ready to serve.
Tips:
Reminder: The cold noodles used this time are from the northeast cold noodles. This kind of noodles has a smoother taste and is not easy to batter after a long time of soaking. The chicken shreds are torn up faster with a fork.
