CookPal AI
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Cold Chinese Noodles with Ume and Chicken

Coût $8, économiser $5

Source: Recommended by CookPal

  • 15 Min
  • 1 Portions
  • $8

INGRÉDIENTS

  • Noodles

    • 🍜 1 serving fresh Chinese noodles

  • Protein

    • 🍗 1 piece chicken breast (50g)

  • Vegetables

    • 1/4 pack kaiware sprouts
    • 1 piece myoga (julienned)

  • Condiments

    • 1 umeboshi (honey-pickled)
    • 1 tbsp sesame oil

  • Sauce

    • 🍬 1/2 tbsp sugar
    • 🧂 1 pinch salt
    • 2 tbsp vinegar
    • 2 tbsp soy sauce
    • 💧 2 tbsp water

ÉTAPES

1

Boil water in a pot. Add Chinese noodles and chicken breast. Cook chicken for about 2 minutes until done, then remove and let cool. Cook noodles as per package instructions, rinse under cold water, and drain.

2

Shred the chicken breast into bite-sized pieces.

3

Trim the roots off the kaiware sprouts. Slice the myoga thinly. Remove the seed from the umeboshi and mash it.

4

In a bowl, mix the shredded chicken, kaiware sprouts, myoga, mashed umeboshi, and sesame oil.

5

In another bowl, mix sugar, salt, vinegar, soy sauce, and water to make the cold noodle sauce.

6

Place the noodles in a serving dish, top with the chicken and vegetable mixture, and pour the cold noodle sauce over.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 15g
    Protéines
  • 30g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh Chinese noodles for the best texture.Adjust the sauce ingredients to suit your taste preferences.This dish is perfect for hot summer days as a refreshing lunch.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.