- 2-3 portions egg noodle
- 2 chicken fillet
- 500 ml (17 fl oz) boiled water
- 1 cube bouillon
- Kinshi Tamago
- 1/2 cucumber
- 1/2 red onion
- 1 tomato
- 50 ml (1.7 fl oz) soy sauce
- 50 ml (1.7 fl oz) vinegar
- 1 tbsp lemon juice
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 2-3 tbsp Tahina (optional)
- 1 tbsp mustard (optional)
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- 1. Boil chicken with water and bouillon for 15-20 minutes. Leave it until cold.
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- 2. Boil noodles 2 minutes longer than recipe on the package. In the meanwhile, cut the vegetable.
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- 3. Drain the noodles and wash it with cold water.
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- 4. Pick up the chicken and tear into thin strips. If it is too much work, use ham.
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- 5. Mix 1 cup of chicken boiling water, soy sauce, vinegar, sesame oil, sesame seeds, lemon juice. If you want sesame taste, mix with Tahina (You have to mix Tahina with 1-2 tbsp mixture first).
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- 6. Put noodles on a bowl or plate and add dressing.
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- 7. Put other ingredients on the noodle.