A hot summer day is a perfect day to have a cold noodle dish. Cold noodle dish is perfect for parties, for picnics, for family gatherings. It is easy to make and most importantly, you don't really need to "cook" - no stir fry, no braise - except cooking the noodles. Simply combine some of the most often used Chinese sauces to make the source base, then mix well together the noodles and source base, then you are ready to go!
This recipe is one of the recipes that I make often during the weekdays.
You'll need:
- Half chicken breast (200g)
- 1 green onion, cut into 2-inch long pieces
- 5 g ginger, cut into slices
- 1 tbsp cooking wine
- 100g Noodles
- 1/2 English cucumbers
- 1 egg
- ½ tsp salt
- 1 tbsp LaoGanMa
- 1/6 tsp chicken broth mix
- 1 tsp Chinese dark vinegar
- 1 tbsp light soy sauce
- 1/4 tsp sugar
- 1 tsp sesame oil
- Few leaves of Chinese green (Boy Choy) (optional)
Instructions:
In a pot, add green onion, ginger and cooking wine and bring to a boil. Add chicken breast to the boiling water, lower the heat and simmer for ~20 minutes. Let the chicken breast cool down, and then shred off in small pieces.
Wash the cucumber, and cut it in half, then cut into thin slices, then stack few up and cut into matchstick-sized strips
Whisk the egg. Heat a fry pan on medium heat, add 1tbsp oil, when the oil is hot, add the egg to the pan, and wait for one side to become solid, then flip the egg and cook the other side to solidify. Transfer to the cutting board, cut it into thin slices
Bring a pot of water to a boil. Add noodles and cook over medium heat. Once it is done, drain well and set aside to cool off. Take a large bowl, combine cold noodles, egg skin slices, chicken pieces, cucumber strips together
Add LaoGanMa spicy source, salt, light soy sauce, chicken broth mix, Chinese dark vinegar, sugar, sesame oil to the bowl, mix well
Optional step:
Once the noodles are a minute away from done, add in the leafy greens to blanch. Drain well, and then add to the chicken and cucumber and noodles.
Serve and Enjoy!
Chicken Breast Noodle Salad
Ingredients
- 100 g noodles
- half chicken breast (200 g)
- 1 green onion, cut into 2-inch long pieces
- 5 g ginger, cut into slices
- 1 tbsp cooking wine
- 1/2 English cucumbers
- 1 egg
- 1/2 tsp salt
- 1 tbsp LaoGanMa spicy sauce
- 1/6 tsp chicken broth mix
- 1 tsp Chinese dark vinegar
- 1 tbsp light soy sauce
- 1/4 tsp sugar
- 1 tsp sesame oil
- Few leaves of Chinese green (Boy Choy) (optional)
Instructions
- In a pot, add green onion, ginger and cooking wine and bring to a boil. Add chicken breast to the boiling water, lower the heat and simmer for ~20 minutes. Let the chicken breast cool down, and then shred off in small pieces.
- Wash the cucumber, and cut it in half, then cut into thin slices, then stack few up and cut into matchstick-sized strips
- Whisk the egg. Heat a fry pan on medium heat, add 1tbsp oil, when the oil is hot, add the egg to the pan, and wait for one side to become solid, then flip the egg and cook the other side to solidify. Transfer to the cutting board, cut it into thin slices
- Bring a pot of water to a boil. Add noodles and cook over medium heat. Once it is done, drain well and set aside to cool off. Take a large bowl, combine cold noodles, egg skin slices, chicken pieces, cucumber strips together
- Add LaoGanMa spicy source, salt, light soy sauce, chicken broth mix, Chinese dark vinegar, sugar, sesame oil to the bowl, mix well
- Optional step:Once the noodles are a minute away from done, add in the leafy greens to blanch. Drain well, and then add to the chicken and cucumber and noodles.
- Serve and Enjoy!
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