It’s so hot in the summer that I don’t want to eat, so it’s the perfect time to have a bowl of refreshing and appetizing cold noodles!

After taking one bite, you feel like the spring breeze blowing on your face in March, and all the heat is gone.

Refreshing and appetizing shredded chicken cold noodles, a must-have recipe to beat the summer heat. The sauce is so delicious when paired with it.

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Cold Noodles with Shredded Chicken and Sesame Sauce by Factor Shiweiji Ingredients: One chicken leg, 250 grams of noodles, 100 grams of cucumber, 100 grams of carrots, 100 grams of mung bean sprouts, three tablespoons of sesame paste, three tablespoons of water, two tablespoons of red oil, one teaspoon of pepper oil, sugar

One tablespoon, three tablespoons of light soy sauce, one tablespoon of vinegar, three cloves of garlic, one handful of coriander, one teaspoon of chicken essence, 15 grams of ginger, two tablespoons of sesame oil, one tablespoon of cooking wine, two tablespoons of salad oil. Cooking steps: 1. Put in the pot

Pour in an appropriate amount of water, add the chicken legs and ginger slices, add a tablespoon of cooking wine and bring to a boil, skim off the foam, and cook until the chicken legs are cooked through, and there is no blood when piercing them with chopsticks.

2. Let the chicken legs cool, remove the chicken legs and tear them into thin strips.

Wash the cucumbers and carrots and cut them into shreds, wash the bean sprouts and set aside, and prepare fresh slices.

3. Prepare the seasoning: mix 3 tablespoons of sesame paste with 3 tablespoons of water, add 2 tablespoons of sesame oil, 3 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 teaspoon of chicken essence, 1 teaspoon of pepper oil, 2 tablespoons of red oil, chop into pieces

Puree 3 cloves of garlic and appropriate amount of minced coriander.

4. Boil a pot of water, add a few drops of oil, blanch the mung bean sprouts in the boiling water for ten seconds, take them out and set aside.

5. Blanch the shredded carrots in boiling water until raw, remove and set aside.

6. Boil another pot of water, add some salt to the water, drop a few drops of oil, boil the noodles for two minutes until cooked, take them out and immerse them in cold water for a while.

7. Drain the noodles and mix well with 2 tablespoons of salad oil to prevent the noodles from sticking to each other.

8. Put an appropriate amount of cold noodles, cucumber shreds, mung bean sprouts, and carrot shreds in a bowl, pour an appropriate amount of sesame sauce, sprinkle with some chopped coriander, mix well, and you are ready to eat.

Recipe tips: 1. Blanch vegetables and add a few drops of oil in the water to keep the vegetables bright in color.

2. Boil the noodles, add salt and a few drops of olive oil. Add salt to prevent the noodles from breaking, and add oil to make the noodles more translucent and less likely to stick.

Drain the noodles and mix well with 2 tablespoons of salad oil to prevent the noodles from sticking to each other.

3. The sauce is a spicy sesame sauce, which can be adjusted according to your own taste.