Cold Noodles
A refreshing summer noodle dish made with chicken breast, mung bean sprouts, cucumber, and other vegetables, tossed with noodles.
Ingredients
noodles
200 g
egg
1
chicken breast
100 g
mung bean sprouts
20 g
cucumber
20 g
garlic
3 cloves
ginger (washed and julienned)
1 small piece
cooking oil
20 g
sesame oil
1 tsp
soy sauce
2 tbsp
sesame paste
2 tbsp
Chinese vinegar
2 tbsp
Instructions
1
Prepare the Ingredients
Wash the green beans and cut them into thin strips. Wash the scallions and ginger, then julienne them. Wash the pork loin and cut it into thin strips.
2
Stir-Fry the Toppings
Pour the oil into a wok and heat it until hot. Add the shredded pork and stir-fry until it changes color. Add the shredded scallions, shredded ginger, soy sauce, and green beans, and stir-fry. Add a little water, season with MSG and fine salt, stir until evenly cooked, and transfer to a plate.
3
Assemble the Noodles
Boil the noodles until cooked, then drain and rinse them under cold running water. Drain well and transfer to a bowl. Add the cooked stir-fried toppings and toss everything together until evenly combined.
