1. Main ingredients: alkaline water noodles, cucumber, mung bean sprouts, chicken breast, etc.
2. Put the green onion knot and ginger slices in the water, add the chicken breast and cook for about 15 minutes until it is cooked through.
3. Shred the cucumber, mince the chives, and cut the pepper into small circles.
4. Pick and wash the bean sprouts, blanch them in boiling water and remove them to cool.
5. After the chicken breast is boiled, it is torn into shreds and placed with the blanched mung bean sprouts and cucumber shreds for later use.
6. Put the spicy peanuts in a food bag and crush them for later use.
7. Put the chopped green onion and sharp pepper rings into a bowl, add light soy sauce, balsamic vinegar, a little MSG and sugar in turn
8. Add chili oil and mix well into sauce
9. Fill the pot with water, add the noodles after the water boils.
10. Boil until 8 mature and remove it from the cold (too cold noodles are smoother)
11. Put the blanched mung bean sprouts in the bowl.
12. Add the cold noodles, cucumber shreds, and chicken shreds in turn.
13. Finally, top with the tuned sauce and sprinkle with crushed peanuts.
14. Just mix well when eating
Tips:The cooked noodles cool quickly and become more slippery.
