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