Cold noodles with shredded chicken in red oil

Cold noodles with shredded chicken in red oil

Introduction:

"A few days ago, when I went through the refrigerator at home, I found that there were several bags of cold noodles that I didn't use up during the last treat. I wanted to make a simple cold noodles with the ingredients in the package. Later, I thought that it wasn't too hot and I couldn't stand eating ice. Besides, the flavor of the ingredients was so common that I had to make beef soup again. I didn't want to waste that effort to make kimchi soup. It happened that the kimchi was finished in those two days, I've run out of fruit vinegar at home. I can't make authentic Korean cold noodles. Turning over and over, I found a piece of chicken breast. The classic "spicy chicken shreds" of Zhao Lirong flashed in my mind. I remembered the practice of Sichuan Red oil cold noodles. It would be good to change the cold noodles into cold noodles, so my mixed version of Sichuan style Korean cold noodles was born

Production steps:

Materials required:

Cold buckwheat noodles: right amount

Chicken breast: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Chili powder: moderate amount

Dry pepper: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy