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Japanese-korean Bibimbap Style Chilled Noodles With Steamed Chicken And Fragrant Herbs Recipe

Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs Recipe
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Serving : 2
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Prepare the ingredients before making Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs in your home. Then, follow these steps below to serve Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs for your family or friends.

Ingredients: 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
  • Herbs:
  • 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)

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

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs in your home by yourself.

    Step 1
  • Slice the onion and fragrant herbs and soak in water. Drain well in a colander.
  • Step 2
  • Use the noodles of your choice. Use as many as you like. After cooking, refresh the noodles in cold water and drain well.
  • Step 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.
  • Step 4
  • Put the sliced onion on top.
  • Step 5
  • Put the cucumber and steamed chicken on top of the onion.
  • Step 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.
  • Step 7
  • 'Moist Steamed Chicken Tenders in a Microwave'to make a quick confit-style chicken. Good for keeping in the fridge.
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