1. Prepare the ingredients, bake the peanut kernels on low heat until the skin is golden, let cool, peel and grind, cut peaches and watermelon into thin strips for later use
2. Put a little bit of cooking wine in the pot, bring to a boil on high heat, put the chicken breasts in, cook for six minutes on medium heat until the chicken breasts are fully cooked
3. After letting cool, tear the chicken breast into shreds and set aside. Put an appropriate amount of water in the pot, boil and add the noodles, cook on medium-low heat until the noodles are fully cooked
4. Pick up the cooked noodles to drain the water, soak them in the pre-prepared ice water for a while, drain the noodles, and mix well with a little olive oil
5. Light soy sauce, sugar, aged vinegar, sesame sauce, salt, and cold boiled water are each adjusted into a sauce for noodles
6. Put the cold noodles in a bowl, then add shredded peaches and shredded watermelon, sprinkle chicken shreds on the surface, sprinkle a lot of ground peanuts around, pour in the sauce and mix well.
