Tags：SummerVegatableMeatsNoodleEgg
Making the sauce from scratch allows you to adjust the sweetness and saltiness, which is beneficial for managing your health. Chicken breast is rich in imidazole dipeptides, which are effective for fatigue recovery. If you boil and store it in advance, it can be used in salads, sandwiches, soups, or stir-fries, making it very versatile.
Pointers from Rie
- Soaking chicken breast in water with dissolved sugar and salt enhances its moisture retention, resulting in a juicy finish. Cooking it slowly with residual heat is also key to making it tender.
- When boiling chicken breast, use a plate or similar item as a weight to prevent it from floating, allowing for even cooking.
- When storing boiled chicken breast, keep it in chunks (with the juices) in the refrigerator to maintain moisture, or shred it before freezing for easier use.
- For chilled Chinese noodles, make sure they are very cold. After rinsing with cold water to cool them down, chill them in ice water, then squeeze them firmly with your hands to remove excess moisture, which allows the sauce to adhere better.
recipe video
Ingredients (for 2 servings)
| Chinese noodles | 2 servings |
| Chicken breast | 1 piece |
| ａ）Water Sugar Salt |
100ml 2 teaspoons 1 teaspoon |
| Bean sprouts | 100g |
| ｂ）Salt Sesame oil |
a little 1 teaspoon |
| Egg | 1 (for thin omelet) |
| Rehydrated wakame seaweed | 2g |
| Cucumber (shredded) | 1/2 |
| Tomato (cut into wedges) | 1/4 |
| Pickled ginger | 20g |
| ｃ）Black vinegar sauce (or any vinegar-based sauce) Soy sauce Vinegar Water Sesame oil White sesame seeds |
4 tablespoons 2 teaspoons 2 teaspoons 2 tablespoons 2 teaspoons 1 teaspoon |
| Mustard | a little |
Nutritional value (per 1/4 of the total amount)
| Energy | 585kcal |
| Protein | 30.7g |
| Fat | 16.8g |
| Carbohydrates | 84.1g |
| Salt equivalent | 4.9g |
Cooking Instructions
- In a heat-resistant plastic bag, combine the ingredients from a). Add the chicken breast, a few slices of ginger (not included in the quantity), and about 10 cm of the green part of a green onion (not included in the quantity). Remove the air and seal the bag. Place it in the refrigerator for 3 hours to overnight.
- Place the bag in a pot and boil it in enough water to cover (over medium heat). Once it reaches a boil, turn off the heat and let it sit for 15 to 20 minutes.
- If the chicken is cooked through to the center, remove it from the pot. Once it cools, shred about half of the chicken and set the rest aside for storage.
- Place the bean sprouts in a heat-resistant bowl, cover with plastic wrap, and heat in the microwave at 600 W for 2 minutes. Cool under running water, then drain and mix with b).
- On top of the boiled and drained noodles, divide and arrange the chicken, thin omelet, wakame, vegetables, and pickled ginger into two portions. Drizzle the mixed c) sauce over the top and serve with mustard on the side.
MOA Natural Foods Products Used
Frozen chicken breast (first-class)／Beet sugar／Umikko Salt／Sesame oil／Free-range, organic eggs／Narutomaki wakame seaweed／Black vinegar sauce／Zuiun soy sauce (dark)／Zuiun junmai vinegar (mellow)／Organic white toasted sesame seeds
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