Sauce: sesame seed paste 6 tablespoons (90ml) 8 tablespoons of cold water (120ml) 1 tablespoon (15ml) of soy sauce 1 tablespoon (15ml) of soy sauce 1 tablespoon (15ml) of soy sauce (1 tablespoon (15ml) of salt 1 teaspoon (5 grams) of vinegar 1 tablespoon (15ml) of sugar 1 teaspoon (5 grams) of chicken essence 1/2 teaspoon (3g) of sesame oil 1 teaspoon (5g) of garlic 8 cloves teaspoon (3g) sesame oil 1 teaspoon (5ml) garlic 8 cloves 1 tablespoon (15g) sesame seeds
Steps to make
Instruments needed to make cold noodles with shredded chicken
Instruments needed to make cold noodles with shredded chicken (20 pics)
1)In a pot, pour in water, put in the chicken thighs, ginger slices, scallions and peppercorns, and bring it to a boil on a high flame, skim off the floating foam and continue to Cook for 10 minutes. After cooking, cool and remove skin, tear chicken thigh meat into thin shreds. Wash and shred the cucumber. Pour water into another pot, when the water boils, put in the washed mung bean sprouts blanch for half a minute and then fish out.
2) Peel and rinse the garlic and press it into a garlic paste. Pour the sesame paste into a bowl, then pour in the cool water and stir in a circle with chopsticks in the same direction to dilute. Then mix in soy sauce, evaporated fish soy sauce, salt, vinegar, sugar, chicken essence, sesame oil and mix well, then mix in the right amount of garlic paste, spicy sauce and sesame seeds according to your own preferences.
3) In a saucepan, add enough water and bring to a boil over medium-high heat. Cook the udon noodles over medium heat for 3 to 5 minutes, then remove from the pan, rinse under cold water repeatedly, drain, and stir in the olive oil to avoid sticking.
4) Serve the noodles in a bowl, add the shredded chicken, cucumber, mung bean sprouts, and drizzle with the sauce ingredients and mix well. [2]
Method 2
Input Preparation
Noodles 300
Shredded Chicken Cold Noodles
Shredded Chicken Cold Noodles
g, 100g of shredded cooked chicken, 120g of mung bean sprouts, 1 tablespoon (15ml) of oil, 1 tablespoon (15ml) of sesame oil, 2 tablespoons (30ml) of soy sauce, 1 tablespoon (15ml) of vinegar, Sugar 1 teaspoon (5g), Sesame paste 2 tablespoons (30ml), Shredded cucumber 2 tablespoons (30g), Shredded green onion 1 tablespoon (15g), Minced ginger, Minced garlic 7g each, Chili oil 1 tablespoon (15ml), Pepper 1 teaspoon (5g), Peanut powder 1 tablespoon (15g)
Preparation Steps
1: Boil the noodles in boiling water to cook through, not too soft. When the noodles are cooked, do not cook them too soft, then put them on a plate and sprinkle a little salad oil on them while they are still hot, then shake them to cool them down quickly until they do not stick to each other and are cooled down, then they will become cooled noodles.
2. Blanch the bean sprouts in boiling water for about 10 seconds, remove them from the water and squeeze out the water, put them on a plate as a base, put the cold noodles on top, and then put the chicken and cucumber on top of the noodles.
3. Mix all the remaining ingredients with cold water, pour over the noodles and sprinkle with chopped peanuts. 2 tbsp finely chopped green onion, olive oil, white vinegar, salt, a pinch of sugar, 1 tsp coarse black pepper, assorted seafood noodles.
Preparation Steps
1. Cook the chicken and shred the cabbage.
2. Blanch the noodles and bean sprouts in boiling water and drain.
3. container of cabbage, bean sprouts, green onions, noodles, add salt, sugar, white vinegar, olive oil, coarse black pepper and mix well.
4. Sprinkle with shredded chicken, sliced almonds and white sesame seeds and serve.
Method 4
Preparation of Ingredients
Main Ingredients: several pieces of white chopped chicken, 2 servings of noodles, 1 cucumber
Supplementary Ingredients: 1 tbsp each of sesame sauce, sesame oil, sugar, 2 tbsp of soy sauce, chili powder
Preparation Steps
1 Boil the noodles, pull them out, put them into cold water to cool, and spread them out flat on a dinner plate.
2Shred the chicken, rinse and shred the cucumber, and place on top of the cooked noodles.
3Place the sesame sauce in a bowl and whisk with the sesame oil, then add the soy sauce, sugar and 2 tbsp cold water to dilute.
Method 5
Preparation
Main Ingredients
Main Ingredients: 200g egg roll noodles, 1 cucumber, 25g cilantro, 150g shredded chicken
Shredded Chicken Cold Noodles
Shredded Chicken Cold Noodles [4]
Ingredients: moderate amount of sesame oil, moderate amount of salt, moderate amount of soy sauce, moderate amount of chopped garlic
Preparation Steps
Make step-by-step
1Sit in a pot, put a moderate amount of water to boil;
2Put the noodles into the boiling water to scald for a while;
3Take the scalded noodles out and pass them through cool water;
4Cut the cucumber into thin strips;
5Wash and cut the cilantro into pieces;
6Prepare the cooked chicken shreds;
7Cut the garlic into minced pieces;
8Put the prepared cucumber, cilantro, cilantro into a pot, Shredded chicken and garlic into a pot, add soy sauce, sesame oil and salt and mix well;
9 Put the mixture into the noodles and mix well to serve.