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 till the internal temperature measured in the thickest part should be 75 degrees Celsius or 165 degrees Fahrenheit. 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!