我家廚房 Christina's Kitchen

Taiwanese Style Cold Noodles
繁體中文

Ingredients

Egg (beaten)	3	large
Persian cucumber (julienned)	3	each
Carrot (julienned)	1	medium
Skinless boneless chicken breast	1	large
Dried noodle	1	lb (450g)
Olive oil	3	Tbs
Cold noodle sauce	1	portion
Scallion (minced)	2	stalk

Note: ﹕You can also add cooked Mung bean sprouts, shredded ham, cooked groud pork, cooked shredded mushroom, shredded green pepper, shredded lettuce…etc..

Instructions

1.	Refer to Making Egg Strips to pan-fry the eggs and cut them into thin strips.
2.	Boil 2/3 full pot of water. Blanch the carrot in boiling water for 2 minutes. Use a mesh strainer to remove the carrot strips and set them aside to cool down.
3.	Horizontally cut the chicken breast in half. Place the chicken in boiling water; cover and cook over medium-low heat until the chicken is done, approx. 14 minutes. Remove the chicken from the water and shred it into thin strips.
4.	Prepare the Cold Noodle Sauce.
5.	Cook the noodles by following the package instructions. Rinse the cooked noodles under running water until they are completely cold. If your tap water is not safe to drink, please use boiled cold water to rinse the noodles. Drain the noodles. Mix the noodles with olive oil to keep the noodles from sticking together.
6.	Place the noodles in a bowl or deep plate; top with cucumbers, carrots, egg and chicken; spoon Cold Noodle Sauce over the noodles and sprinkle with minced scallion.

台式涼麵
ENGLISH

材料

蛋 (打散)	3	個(大)
小黃瓜 (切絲)	3	根
紅蘿蔔 (切絲)	1	根(中)
去皮去骨雞胸肉	1	個(大)
乾細麵條	1	磅 (450克)
橄欖油	3	大匙
涼麵拌醬	1	份
青蔥 (切蔥花)	2	支

註﹕也可加熟綠豆芽，火腿絲，炒熟絞肉，熟香菇絲，青椒絲，生菜絲..等等。

做法

1.	參考蛋絲做法將蛋煎熟並切成細絲。
2.	燒滾2/3鍋水，放進胡蘿蔔絲燙2分鐘，撈出濾乾放涼。
3.	雞胸橫切成兩半，放進滾水中加蓋用中小火煮熟，約14分鐘。取出雞胸，待涼後撕成細絲。
4.	準備涼麵拌醬。
5.	麵依照包裝指示煮熟後用冷水沖涼並濾乾。如果你的自來水不適合生飲，請用煮過的水。加入橄欖油與麵拌勻，以免麵條黏在一起。
6.	夾入適量的麵到盤中，上加黃瓜絲﹐紅蘿蔔絲﹐蛋皮絲和雞絲。最後再淋上涼麵醬汁並撒上青蔥。