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Ume Shiso Cold Noodles

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Noodles

    • 2 packs (280g) Korean cold noodles

  • Protein

    • 🍗 125g skinless chicken breast

  • Vegetables

    • 10 shiso leaves, sliced

  • Condiments

    • 2 umeboshi (pickled plums)
    • 1 tbsp sake

  • Soup Base

    • 💧 400ml water
    • 🍬 1/2 tsp sugar
    • 🧂 1/3 tsp salt
    • 1 tsp soy sauce
    • 1/2 tbsp sesame oil
    • 1/2 tsp chicken stock powder

  • Toppings

    • White sesame seeds, as needed

PASSI

1

Slice the shiso leaves thinly, removing the stems.

2

Pierce the chicken breast with a fork several times. Place it in a microwave-safe container, add sake, cover loosely with plastic wrap, and microwave at 600W for about 4 minutes until cooked. Let it cool slightly and shred into bite-sized pieces.

3

Mix all the soup base ingredients in a bowl until well combined.

4

Boil water in a pot and cook the Korean cold noodles according to the package instructions. Rinse under cold water and drain well.

5

Place the noodles in serving bowls, pour the soup over them, and top with shredded chicken, sliced shiso leaves, umeboshi, and white sesame seeds.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 30g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

For a vegetarian version, replace chicken with tofu or mushrooms.Prepare the soup base ahead of time and store it in the fridge for convenience.Use chilled bowls to keep the noodles cold and refreshing.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.