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Chinese-style Vermicelli Salad with Chicken and Cucumber

Chi phí $8, lưu $12

Nguồn: Recommended by CookPal

  • 20 Min
  • 2 Số suất
  • $8

NGUYÊN LIỆU

  • Protein

    • 🍗 150g chicken breast (skinless)

  • Vegetables

    • 🥒 1 cucumber (100g), julienned
    • 🥕 50g carrot, julienned

  • Noodles

    • 50g vermicelli noodles

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1 tbsp sake

  • Dressing

    • 3 tbsp ponzu sauce
    • 1/3 tsp grated ginger
    • 1 tbsp sesame oil
    • 1 tbsp white sesame seeds

BƯỚC

1

Place chicken breast on a microwave-safe plate, season with salt and pepper, and drizzle with sake. Cover loosely with plastic wrap and microwave at 600W for 3 minutes until cooked. Let cool slightly under the wrap, then shred into bite-sized pieces.

2

Cut off the ends of the cucumber and julienne it. Julienne the carrot as well.

3

Place vermicelli noodles in a microwave-safe container and cover with water. Microwave at 600W for 5 minutes. Drain and rinse under cold water, then cut into manageable lengths using kitchen scissors.

4

In a bowl, mix the dressing ingredients (ponzu sauce, grated ginger, sesame oil, and white sesame seeds). Add the noodles, cucumber, carrot, and shredded chicken along with its cooking juices. Toss well to combine.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

180

Calo

  • 15g
    Protein
  • 12g
    Carbohydrate
  • 6g
    Chất béo

💡 Mẹo

This salad can be stored in the fridge for up to 2 days.You can substitute chicken breast with tofu for a vegetarian option.Add chili oil for a spicy kick if desired.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.