Chinese Cold Noodles 中華涼麵
Author: Jeff Kang
Recipe type: Entree
Cuisine: Chinese
Serves: 2 serving
- 1 Tbsp of Peanut butter
- 2 Tbsp of Sesame paste
- 1 Tbsp of oil
- 2 Tbsp of soy sauce
- 1 Tbsp of black vinegar (or white vinegar)
- 1 clove of minced garlic
- 1 Tbsp of chili oil (optional)
- 1 Tbsp of sugar
- 2 Tbsp of water
- 1 cup of shredded carrot
- 1 cup of shredded cucumber
- 1 cup of shredded chicken breast
- 1 egg
- Boil 2 pots of water
- Cook angel hair pasta in boiling water for 3 to 4 min at medium heat
- Remove pasta and put into ice cold water and drain after 3 minutes
- Cook chicken breast in boiling water for 10 mins
- Remove the chicken breast and cool to room temperature in cold water
- Make a thin layer of egg by cooking the beaten eggs in the pan for 1 min at medium heat
- Remove the egg
- Process carrot, cucumber, egg into strips
- Hand-tear the chicken breast into strips
- Mix all sauce ingredients except water in a big bowl
- Gradually add the water as you continue to mix the sauce until completely incorporated
- Add toppings to the cold noodle and drizzle with sauce
Recipe by It's My Dish at https://itsmydish.com/chinese-cold-noodles/
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