Chilled Chicken Noodle Salad with Plenty of Vegetables
How to make: https://youtube.com/shorts/kV5vVqqXT08?si=5FanIvhFAfL9J2VE
Ingredients
Main ingredients
- fresh cabbage 0.5 serving
- onion 0.5 half onion
- fresh cucumber 0.3 piece
- green onion 20 g
- White Lean Chicken Breast Light 150 g
- Bean Protein Noodles 150 g
Seasonings/Sauce
- water 270 ml
- salt 2 g
- hot mustard 7.5 g
- apple vinegar 22.5 ml
- allulose 15 g
- Semine Kitchen Soy Sauce 15 ml
- Chef's Chicken Stock 30 g
Nutrition summary
Carbohydrates
39.28 g
45%
Protein
38.89 g
44%
Fat
4.35 g
11%
Cooking steps
-
1
Shred a fully boiled chicken breast roughly with chopsticks and let it cool.
-
2
Cook 70g of thin rice noodles until tender.
-
3
While the noodles cook, mix 2 tbsp chicken stock, 1 tbsp soy sauce, 1 tbsp allulose, 1.5 tbsp vinegar, a bit of mustard, and 2 pinches of salt thoroughly. Add 1.5 cups of water to make a rich, cold noodle broth.
-
4
Rinse the noodles well in cold water, place them in a bowl, and top with pickled radish sheets, shredded chicken breast, lots of sesame seeds, thinly sliced green onion, and floating ice cubes. Garnish generously with any leftover vegetables from your fridge, julienned.
