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

Serving Perfect Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs, It Needs 9 Ingredients And 7 Steps

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

Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs You can cook Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs using 9 ingredients and 7 steps. Here is how you achieve Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs.

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

  1. You need to prepare 80 grams of Steamed chicken.
  2. You need to prepare 1/4 of to 1/2 (Sweet) sliced onion.
  3. Prepare 1/2 of Julienned cucumber.
  4. You need to prepare of Herbs:.
  5. You need to prepare 2 of Sliced myoga ginger.
  6. You need to prepare 5 of Julienned shisho leaves.
  7. You need to prepare 1 of knob Finely chopped ginger.
  8. Prepare 1 of Korean all-purpose sauce (chili and vinegar sauce).
  9. You need to prepare 1 of Dried noodles (hiyamugi, inaniwa udon or somen noodles).

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

  1. Slice the onion and fragrant herbs and soak in water. Drain well in a colander..
  2. Use the noodles of your choice. Use as many as you like. After cooking, refresh the noodles in cold water and drain well..
  3. 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..
  4. Put the sliced onion on top..
  5. Put the cucumber and steamed chicken on top of the onion..
  6. 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..
  7. 'Moist Steamed Chicken Tenders in a Microwave'to make a quick confit-style chicken. Good for keeping in the fridge. https://cookpad.com/us/recipes/156482-salad-with-microwave-steamed-chicken-tenders-daikon-sprouts.

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