Ingredients: 250g chicken legs with alkaline water, 2 gingers, 3 slices green onions, 2 sections of peppercorns, 10 cucumbers, 1 mung bean sprouts, 200g

Sauce: 6 tablespoons sesame paste (90ml) 8 tablespoons of cold water (120ml) 1 tablespoon of soy sauce (15ml) 1 tablespoon of steamed fish soy sauce (15ml) 1 teaspoon of salt (5g) 1 tablespoon of vinegar (15ml) 1 teaspoon of sugar (5g) 1/2 teaspoon of chicken essence (3g) ) 1 teaspoon of sesame oil (5ml) 8 cloves of garlic, 1 tablespoon of spicy sauce (15g), a pinch of sesame seeds

Preparation steps

1) Pour water into the pot, add chicken legs and ginger slices , green onions and Sichuan peppercorns, bring to a boil over high heat, skim off the foam and continue cooking for 10 minutes. After cooking, let cool, peel off the skin, and tear the chicken thighs into thin shreds. Wash the cucumber and cut into shreds. Pour water into another pot. After the water boils, add the washed mung bean sprouts and blanch them for half a minute before taking them out.

2) Peel and wash the garlic and press it into minced garlic. Pour the sesame paste into a bowl, then pour in cold boiled water, and use chopsticks to stir in circles in the same direction to dilute. Then add soy sauce, steamed fish soy sauce, salt, vinegar, sugar, chicken essence, sesame oil and stir evenly. Then add appropriate amount of garlic paste, spicy sauce and sesame seeds according to your preference.

3) Pour enough water into the pot, bring to a boil over high heat, add udon noodles, cook over medium heat for 3 to 5 minutes, take them out, rinse with cold water repeatedly, drain, and pour in the olives. Stir the oil to avoid sticking.

4) Put the noodles into a bowl, add shredded chicken, cucumber, and mung bean sprouts, then pour in the sauce and mix well. ?[2]?

Method 2

Ingredients: Prepare 300g of noodles

, 100g of shredded cooked chicken, 120g of mung bean sprouts, 1 tablespoon of oil (15ml), 1 tablespoon sesame oil (15ml), 2 tablespoons soy sauce (30ml), 1 tablespoon vinegar (15ml), 1 teaspoon sugar (5g), 2 tablespoons sesame paste (30ml), 2 tablespoons shredded cucumber (30g), 1 tablespoon shredded green onion (15g) ), 7g each of minced ginger and minced garlic, 1 tbsp of chili oil (15ml), 1 tsp of pepper powder (5g), 1 tbsp of chopped peanuts (fried) (15g)

Preparation steps

1. Boil the noodles in boiling water. Do not cook them too soft. Take them out and put them on a chopping board while they are still hot. Sprinkle a little salad oil on them. Shake them up and cool them down quickly until they are no longer sticking to each other and have cooled down. They become cold noodles. .

2. Boil the bean sprouts in boiling water for about ten seconds. Remove them from the boiling water and squeeze out the water. Place them on a plate as the base, put cold noodles on top, and place the chicken and cucumber shreds on top. On the noodles.

3. Mix all the remaining ingredients with cold boiled water, pour it over the cold shredded chicken noodles and sprinkle with chopped peanuts, stir and mix well?[3]?

Method Three

Ingredients: Prepare chicken, cabbage, half a bowl of bean sprouts, half a cup of cooked almonds

slices, 1 tsp of cooked white sesame seeds, 2 tbsp of minced green onion, olive oil, white vinegar, Salt, a little sugar, 1 tsp coarsely ground black pepper, assorted seafood noodles.

Preparation steps

1. Cook the chicken and tear it into thin shreds, wash and cut the cabbage into shreds and set aside.

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

3. Put shredded cabbage, bean sprouts, minced green onions, and noodles into a container, add salt, sugar, white vinegar, olive oil, and coarse black pepper and mix thoroughly.

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

Method 4 Ingredients Preparation Ingredients: several pieces of chicken, noodles for 2 people, 1 cucumber

Accessories: 1 tablespoon each of sesame paste, sesame oil, sugar, 2 tablespoons of soy sauce, Appropriate amount of chili powder

Preparation steps 1: Cook the noodles, take them out, rinse them in cold water, and spread them flat on a dinner plate.

2 Chop the chicken into shreds, wash and shred the cucumbers, and place them on the cooked noodles.

3 Put sesame paste in a bowl, add sesame oil and mix well, then add soy sauce, sugar and 2 tablespoons of cold water to dilute it, and pour it over the cold shredded chicken noodles.

Method Five

Ingredients Preparation Ingredients: 200g egg roll noodles, 1 cucumber, 25g coriander, 150g cooked chicken shreds

Ingredients: appropriate amount of sesame oil, Appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of minced garlic

Preparation steps 1: Put an appropriate amount of water in a pot and bring to a boil;

2: Put the noodles into the boiling water and blanch them for a while ;

3. Drain the hot noodles into cold water;

4. Cut the cucumber into thin strips;

5. Wash and cut the coriander into sections;

6 Prepare cooked shredded chicken

7 Chop the garlic;

8 Put the prepared cucumber, coriander, shredded chicken, and garlic into a basin, and add raw Mix the sesame oil, sesame oil and salt evenly;

9 Add the mixed ingredients into the noodles, mix well and serve.