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We hope you got benefit from reading it, now let’s go back to light & refreshing chilled chinese noodles with a salt-based sauce recipe. To make light & refreshing chilled chinese noodles with a salt-based sauce you need 17 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Light & Refreshing Chilled Chinese Noodles with a Salt-based Sauce:
- Get 2 bundles Uncooked Chinese noodles
- Get 15 cm ▲ Spring onion (finely chopped)
- Take 1 knob ▲ Ginger (finely chopped)
- You need 1 tbsp ▲ Sesame oil
- You need 1 tbsp Shaoxing wine (or cooking sake)
- Provide 400 ml ○ Soup from boiled chicken (or water)
- You need 1 tbsp ○ Weipa (or Chinese chicken soup stock granules)
- Take 1 tbsp ○Mirin
- Get 1/2 to 1 teaspoon ○Salt
- Get 1/2 tsp ○Soy sauce
- Take 1 pinch ○Coarsely ground black pepper
- Use 1 tbsp plus ■Lemon juice
- Take 1 tbsp plus ■Ground sesame seeds
- You need 1 Boiled chicken
- You need 1 Boiled egg
- Get 1 Vegetables (tomato, radish sprouts, bean sprouts etc.)
- Take 1 Yuzu pepper or Ra-yu
Steps to make Light & Refreshing Chilled Chinese Noodles with a Salt-based Sauce:
- Follow the boiled chicken recipe. It doesn't have to be chicken, it can be ham or another meat. - - https://cookpad.com/us/recipes/143249-moist-boiled-chicken
- Add the ingredients marked with ▲ to a frying pan and heat on low. Stir-fry until fragrant. Add the Shaoxing wine and turn the heat up to medium. Stir-fry for a little longer before adding the ingredients marked with ○ and bringing to a boil. Once boiled, turn off the heat, transfer everything to a container and chill well in the refrigerator.
- Once the mixture from Step 2 has cooled, add the ingredients marked with ■ and mix. This completes the salt sauce.
- Boil the noodles according to the instructions written on the packet and chill in cold water. Drain well.
- Add the noodles to a plate, along with the boiled chicken and your choice of vegetables and sides. Pour over the salty sauce to complete! If you like, try adding a bit of yuzu pepper paste or ra-yu to spice it up.
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