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Glass Noodle Salad with Shredded Chicken
Rate this recipeGlass noodles tossed with shredded chicken are much simpler than glass noodle soup. As long as you toss the chicken and sauce skillfully, a delicious bowl is easy to make.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
30 minutes
Servings
2
Level
Easy
Ingredients
Glass noodles
200 g
Chicken
200 g
Garlic
2 bulb
Shallots
2 piece
Sesame oil
3 tablespoon
Bean sprouts
80 g
Spring onions
1 stalk
Implementation Steps
01
- Wash the chicken and boil it with 1 tablespoon of salt until cooked. Lift it out, drain and shred into small pieces.
02
- Bring a pot of water to the boil and add 2 tablespoons of cooking oil.
- Blanch the glass noodles in the boiling water for about 5 seconds until cooked, then lift them out into a bowl.
- Finely mince the shallots and garlic.
- Blanch the glass noodles in the boiling water for about 5 seconds until cooked, then lift them out into a bowl.
- Finely mince the shallots and garlic.
03
- Heat a pan and fry the garlic and shallots until fragrant.
- Add 2 tablespoons of soy sauce, the sesame oil and 1 tablespoon of sugar and stir well. Turn off the heat once it boils.
- Add 2 tablespoons of soy sauce, the sesame oil and 1 tablespoon of sugar and stir well. Turn off the heat once it boils.
04
- Briefly blanch the bean sprouts and add them to the bowl, pour over some of the sauce, toss well and top with the chicken. If you like, eat it with a little soy sauce and lime.
Enjoy!
Enjoy!
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