Chicken Noodles

Name: Chicken Noodles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g noodles; 1 piece Chicken breast; 1 Cucumber; 100g Green bean sprouts; 1 head garlic; Some salt; Some Green onion ginger; 1 tablespoon Cooking Wine; 2g pepper powder; 50ml Soy sauce; 15ml Balsamic vinegar; 1 tablespoon Sugar; Some Tahini; Some sesame oil; 1 tablespoon Oil chili; Some Cooked Sesame

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Cold noodles are both a staple food and a meal. It tastes delicious, simple and easy, and is definitely the right way to open the delicious food this summer. In fact, from the perspective of health preservation, cold noodles are also the best nutritional supplement for bitter summer. Because the summer is hot, eating some raw and cold food can reduce the fire and appetite, and it will not harm your health due to cold and cold, and the noodles are rich in This kind of freshwater compound and protein can replenish the nutrients lost by sweating. There are many types of cold noodles, and each region has different characteristics, such as Beijing's sesame cold noodles, Sichuan chicken noodles, Northwest cold buckwheat noodles, Korean cold noodles and so on. Today I made a spicy chicken noodles-chewy noodles with spicy chicken shreds, and some refreshing vegetables. It is slightly spicy and refreshing. It is an excellent weapon to overcome the "bitter summer".

Chicken Noodles

1. Prepare all the ingredients.

2. Wash the chicken, add green onion and ginger cooking wine and boil until.

3. Cover and cook over medium heat.

4. Cook until the chicken chopsticks can be easily inserted to turn off the heat.

5. Put the chicken in a cold storage bag and beat it loosely with a rolling pin.

6. Put the chicken shreds in a basin, add light soy sauce, sugar, pepper powder, oil, chili, cooked sesame seeds, and salt.

7. Stir evenly to taste.

8. Then add an appropriate amount of chopped green onion, mix well and set aside.

9. Blanch the mung bean sprouts and set aside, and cut the cucumber into shreds.

10. Dilute the sesame sauce and sesame oil for later use, add garlic mash, light soy sauce, balsamic vinegar, and a little water of sesame oil, mix evenly for later

11. Place the noodles in the pot and cook.

12. Remove the noodles in cold water.

13. Put the noodles into a bowl, put mung bean sprouts, cucumber shreds, add chicken shreds, and then pour garlic sauce and sesame sauce on top.

Tips:
After the chicken is cooked, tap it loosely with a rolling pin, which can make the chicken taste better and the meat quality easier to taste. The noodles of cold noodles should not be too long. The taste of noodles is slightly harder than cold water, so the taste of cold noodles is stronger.