Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs.
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 it.
Ingredients of Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs
- Prepare 80 grams of Steamed chicken.
- Prepare 1/4 of to 1/2 (Sweet) sliced onion.
- Prepare 1/2 of Julienned cucumber.
- You need of Herbs:.
- You need 2 of Sliced myoga ginger.
- Prepare 5 of Julienned shisho leaves.
- It's 1 of knob Finely chopped ginger.
- It's 1 of Korean all-purpose sauce (chili and vinegar sauce).
- You need 1 of Dried noodles (hiyamugi, inaniwa udon or somen noodles).
Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs instructions
- Slice the onion and fragrant herbs and soak in water. Drain well in a colander..
- Use the noodles of your choice. Use as many as you like. After cooking, refresh the noodles in cold water and drain well..
- 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..
- Put the sliced onion on top..
- Put the cucumber and steamed chicken on top of the onion..
- 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..
- '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.