1. Wash the chicken breasts, add ginger slices, green onions and cooking wine in a pot under cold water, bring to a boil, turn to medium heat and cook for 8-12 minutes, until the chopsticks can penetrate the chicken.
2. Wash cucumbers and carrots, shred them, and set aside for later use.
3. Bring water to a boil in a pot, blanch the carrots for 30 seconds, and serve on a plate for later use.
4. Tear the cooked chicken breast into shreds,
5. Add water to the pot, the noodles are cooked when the water is about to boil,
6. After the noodles are cooked, remove them and put them in ice water.
7. Put the noodles on a clean plate and top with shredded chicken, cucumber and carrot
8. According to personal taste, just drizzle with the sauce you want... light soy sauce, soy sauce, fruit vinegar, sugar and salt, and stir well.
