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Cold Noodles with Shredded Chicken

  • Difficulty

    easy

  • Serves

    3

  • Preparation time

    15min

  • Total time

    55min

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Ingredients

  • Breast chicken
    250g
  • Sliced ginger
    10g
  • Segmented scallion
    10g
  • Cooking wine
    10g
  • Fresh noodle
    500g
  • Mung bean sprout
    200g
  • Shredded cucumber
    200g
  • Minced garlic
    10g
  • Ground Chinese prickly ash
    1teaspoon
  • Light soy sauce
    30g
  • Spiced vinegar
    30g
  • White sugar
    5g
  • Salt
    1teaspoon
  • Sesame paste
    30g
  • Sesame oil
    50g
  • Chili oil
    30g
  • Capsicum frutescens
    10g
  • Chopped scallion
    10g
  • Ground cooked peanut
    20g

Preparation

  • step 1

    Put 10g minced garlic, 20g ground cooked peanuts, 10g Capsicum frutescens, 10g chopped scallion and 30g sesame paste into a bowl

  • step 2

    Add 1 teaspoon of salt, 5g white sugar, 1 teaspoon of ground Chinese prickly ash, 30g light soy sauce and 30g spiced vinegar

  • step 3

    Add 30g sesame oil and 30g chili oil and mix them uniformly

  • step 4

    Pour 1,000g water into the mixing bowl

  • step 5

    Put on the measuring cup, and boil the water at 10min/120℃/REV1

  • step 6

    Add 200g Mung bean sprout

  • step 7

    Put on the measuring cup, cook the Mung bean sprout at 1min/120℃/BREV1, and then take it out

  • step 8

    Add 250g breast chicken, 10g ginger slices, 10g segmented scallion, and 10g cooking wine

  • step 9

    Put on the measuring cup, cook the ingredients at 15min/100℃/BREV0.5, then cool the cooked breast chicken with water, and clean the mixing bowl

  • step 10

    Place the cooked breast chicken into the mixing bowl, put on the measuring cup, smash the breast chicken at 30sec/REV6, place the smashed breast chicken into a bowl Clean the mixing bowl

  • step 11

    Pour 1,300g water into the mixing bowl

  • step 12

    Put on the measuring cup, and boil the water at 10min/120℃/REV1

  • step 13

    Add 500g fresh noodles

  • step 14

    Without the measuring cup, cook the noodles at 3min/100℃/BREV1, then rinse them with water, and drain off water from them

  • step 15

    Put the noodles into a big bowl, drizzle sesame oil over the noodles, and mix them uniformly to prevent adhesion

  • step 16

    Add the cooked mung bean sprouts, shredded cucumber, shredded chicken and the prepated sauce, and mix them uniformly

  • step 17

    Enjoy the Cold Noodles with Shredded Chicken

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