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Steps to Prepare Ultimate Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs

By Mom's Recipes 20 October 2020
Steps to Prepare Ultimate Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs
Steps to Prepare Ultimate Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

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

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 that.

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

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

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

  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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