主料：细油面100克(100g thin oil noodles) 鸡胸肉80克(80g chicken breast) 绿豆芽20克(20g mung bean sprouts) 红辣椒1/2个(1/2 red chili pepper) 盐少许(salt as needed) 醋少许(white vinegar as needed)白味噌2大匙(2T white miso) 冷开水2大匙(2T cold cooked noodles) 糖4大匙(4T sugar) 料酒1/2茶匙(1/2t cooking wine)
1.Add a little salt to boiling water and cook chicken breast in the water until done.Remove and cool,then shred with hands.Combine seasonings well to make sauce.Remove and discard seeds from chili pepper,then shred.
2.Remove both ends from bean sprouts and blanch in boiling water for a minute.Then remove and drain well.
3.Blanch noodles in boiling water with a little vinegar added for a minute.Remove and mix well with a little cooking oil,then cool under a fan.
4.Remove noodles to serving plate and top with shredded chicken,bean sprouts as well as shredded chili pepper.Drizzle sauce over noodles and mix well.Serve.
可先用叉子在鸡胸肉上戳几下，再放入沸水中煮，容易煮熟。 The chicken will cook more rapidly in the boiling water if holes are pricked in it with a fork first.