Spicy chicken mixed with cold noodles

Overview

The continuous 40 degrees in Shanghai is really unbearable. I don’t know how much I sweat in a day, and my appetite is also a little bit worse. Cold noodles and cold wontons are often served on the table, and some are made with some iced mung bean soup, which makes eating a lot more comfortable.

Tags

• staple food
• pasta
• home cooking
• summer recipes
• lunch
• dinner
• students
• chicken breast
• cooking wine
• cornstarch
• cucumber
• doubanjiang
• light soy sauce
• noodles
• onions
• white sugar
• carrot
• ginger
• peanut butter
• pepper
• salt
• sweet beans

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Cut the chicken breast into cubes, add salt, cooking wine, and pepper and mix well. Add some cornstarch and mix evenly. Refrigerate and marinate for half an hour.

   

3. 3 Steam the flour in a pot of boiling water for ten minutes.

   

4. 4 Boil another pot of water, add a little salt, add the steamed noodles and bring to a boil.

   

5. 5 Pour the cooked noodles back into the steamer and filter out the water.

   

6. 6 Add oil and mix well. Use a fan to cool while mixing.

   

7. 7 Add peanut butter to cold boiled water and mix thoroughly, peel and shred the cucumber, chop the onion and ginger, and dice the carrot.

   

8. 8 Heat the pan with cold oil (a little more oil), add green onion, ginger, and a little bean paste and stir-fry until fragrant.

   

9. 9 Add diced chicken, carrots, and sweet beans and stir-fry.

   

10. 10 Add sugar, salt, light soy sauce and a little water, stir well and bring to a boil.

    

11. 11 Add the prepared noodles to the cucumber shreds, fried diced chicken, and peanut sauce and mix well.