Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs

• 80 grams Steamed chicken
• 1/4 to 1/2 (Sweet) sliced onion
• 1/2 Julienned cucumber
• 2 Sliced myoga ginger
• 5 Julienned shisho leaves
• 1 knob Finely chopped ginger
• 1 Korean all-purpose sauce (chili and vinegar sauce)
• 1 Dried noodles (hiyamugi, inaniwa udon or somen noodles)

1. Slice the onion and fragrant herbs and soak in water.
2. Drain well in a colander.
3. Use the noodles of your choice.
4. Use as many as you like.
5. After cooking, refresh the noodles in cold water and drain well.
6. Mix one portion of noodles with sauce.
7. Transfer onto a serving dish.
8. After putting the vegetables on top, pour over the same amount of the sauce.
9. Put the sliced onion on top.
10. Put the cucumber and steamed chicken on top of the onion.
11. Top with the fragrant herbs.
12. Pour over the sauce Use 1 tablespoon of the sauce for each serving.
13. For a medium hot dish, use 2 tablespoons.
14. For the original bibimbap noodles served in a Korean restaurant, use 3 tablespoons.
15. 'Moist Steamed Chicken Tenders in a Microwave'to make a quick confit-style chicken.
16. Good for keeping in the fridge.

chicken, onion, cucumber, ginger, shisho leaves, knob, vinegar sauce, noodles

Taken from cookpad.com/us/recipes/154122-japanese-korean-bibimbap-style-chilled-noodles-with-steamed-chicken-and-fragrant-herbs (may not work)