1. Put the chicken breast in a pot of cold water, add cooking wine, ginger slices, and shallots. After the water is boiled, skim off the surface foam and cook for 15 minutes
2. Shred carrot and cucumber, 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 with cold water.
5. Don’t pour the boiled water of 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, pour sesame sauce, chili pepper, light soy sauce, balsamic vinegar, salt, and mix well
8. Pour the seasoned sauce onto the noodles, then add cucumber shreds, mung bean sprouts, carrot shreds and chicken shreds in sequence, and finally sprinkle a little peanuts, and start eating
