Buckwheat shredded chicken cold noodles
Overview
The weather is starting to warm up, and cold noodles are the most suitable recipe for summer. Buckwheat cold noodles are low in fat, refreshing, and elastic.
Tags
Ingredients
Steps
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Pour half a pot of water into the pot, add soaked kombu, radish, and apple cubes and cook for about a quarter of an hour. Add mirin, light soy sauce, and an appropriate amount of salt, sprinkle with katsuobushi flowers, turn off the heat, and simmer for a while.
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Remove the kombu and other ingredients from the cooked broth and refrigerate until ready to use. For specific instructions, refer to the previous cold buckwheat noodle recipe. There is a link in the tip.
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Pour the soba noodles under cold water.
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Cook until soba noodles have no hard core.
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Remove, cool, wash and drain.
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Add ice cubes and mineral water and refrigerate.
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Take a small bowl, add a spoonful of light soy sauce, a spoonful of mirin, a small spoonful of sugar, microwave it until the sugar melts, and stir evenly.
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Add a ladle of kombu stock to make a sauce.
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Wash the cucumber and lettuce and cut into thin strips, chop the scallions and prepare the shredded chicken.
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Remove the soba noodles from the ice water and drain.
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Put it into a bowl, place the cucumber shreds, chicken shreds and lettuce on the buckwheat noodles in sequence, and sprinkle with chopped green onion.
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Pour the prepared sauce into the bowl.
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If you like spicy food, you can add a little mustard, mix well and enjoy!
