Raw materials:

Divide the chicken into pieces.

Noodles for two

1 cucumber

Accessories:

1 tbsp sesame paste, sesame oil and sugar.

2 tablespoons soy sauce

Appropriate amount of Chili powder

Exercise:

1 the noodles are cooked, fished out, bathed in cold water and laid flat on a plate.

2 Shred the chicken, wash and shred the cucumber and put it on the cooked noodles.

Add sesame oil into a bowl, stir well, then add soy sauce, sugar and 2 tablespoons of cold boiled water to dilute, pour it on cold noodles, and serve with shredded chicken.

2. Cold noodles with shredded chicken and silver buds

Raw materials:

Fine oil noodles 100g chicken breast 80g mung bean sprouts 20g red pepper 1/2 salt and a little vinegar.

Accessories:

White miso 2 tablespoons cold boiled water 2 tablespoons sugar 4 tablespoons cooking wine 1/2 teaspoons.

Exercise:

1. Add a little salt to boiling water, add chicken breast to cook, take it out and let it cool, and tear it into strips by hand for later use; Mixing and stirring seasonings evenly to prepare sauce; Seed pepper and shred it for later use. 2. Remove the bean sprouts from the head and tail, blanch them with boiling water, remove them and drain them for later use. 3. Blanch the fine oil noodles in boiling water with a little vinegar, remove them, mix in a little salad oil, and blow them quickly with an electric fan. 4. Put the noodles on the plate, add shredded chicken, bean sprouts and shredded pepper, then pour in the sauce, stir well and eat.

3. Cold noodles with shrimp and sesame sauce

Raw materials:

300g eggs 1 shrimp 1 tablespoon mung bean sprouts 1 5g ham1slice cooking wine, 2 tablespoons coriander and a little white vinegar.

Accessories:

Sesame paste 4 tablespoons cold boiled water 4 tablespoons soy sauce 2 tablespoons sugar 2 tablespoons.

Exercise:

1. Break the eggs and fry them in a little oil to make an omelet skin; Cool and shred for later use. 2. Wash the dried shrimps with boiling water, add wine, steam in a steamer for about 10 minute, drain and let cool for later use. 3. Wash the mung bean sprouts and blanch them with boiling water, that is, pick them up and soak them in cold water, then take them out and drain them; Sliced ham; Wash coriander and cut into powder for later use. 4. Blanch the oil surface in boiling water with a little white vinegar, remove it, add a little salad oil, and blow it with an electric fan to cool it for later use. 5. Stir sesame paste with cold boiled water first, then add other seasonings and mix well to make paste. 6. Put the noodles in the dish, add bean sprouts, shredded ham and shredded egg skin, sprinkle with shrimp and minced coriander, and finally pour the sauce and mix well.

4. Cold noodles with shredded chicken in the country

Raw materials:

Half a bowl of chicken, Chinese cabbage, bean sprouts, half a cup of cooked almond slices, cooked white sesame seeds 1 teaspoon, 2 teaspoons of chopped green onion, olive oil, white vinegar, salt, a little sugar, and coarse black pepper 1 teaspoon. Noodles used: Assorted seafood noodles.

Exercise:

1. The chicken is cooked and shredded, and the cabbage is washed and shredded for later use.

2. Blanch the noodles and bean sprouts in boiling water and drain.

3. Put shredded Chinese cabbage, bean sprouts, chopped green onion and noodles into a container, add salt, sugar, white vinegar, olive oil and coarse black pepper and mix well.

4. Sprinkle shredded chicken, almond slices and white sesame seeds.

5. Hot and sour cold noodles

Raw materials:

200g of cooked noodles, 50g of cooked lean pork shreds, 50g of cucumber 1 00g, 50g of mung bean sprouts and 50g of egg1.

Accessories:

Soy sauce 10g, vinegar 10g, salt, broth, monosodium glutamate, sesame oil and spicy oil.

Exercise:

① Wash cucumber and cut into filaments; Selecting the head and tail of mung bean sprouts, cleaning, blanching and air drying; Beat the eggs, add a little salt to taste, spread them into thin egg skins with a frying spoon, and cut them into filaments for later use; Cool the cooked noodles, take them out, drain them and put them on a plate.

(2) Put the soy sauce, vinegar, salt, monosodium glutamate, sesame oil, spicy oil and broth into a bowl and stir them into a cold sauce.

③ Put shredded cucumber, mung bean sprouts, shredded eggs and cooked shredded lean meat on the cold noodles in turn, and drizzle with cold sauce.

Tips:

After the noodles are cooked, if they are not cold enough, they can be spread on a clean chopping board, cooled with an electric fan or electric fan, mixed with cooked vegetable oil and shaken with chopsticks to prevent mutual adhesion.