Label
All
0
Clear all filters

Cold Egg Noodle Salad

冷やし中華

Rate this recipe

banner
Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

This is a simple but satisfying lunch option that includes vegetables, meat, eggs and carbohydrates all in one dish. Try it with different toppings, such as prawns (shrimp), Soy-marinated Boiled Eggs or Tea-braised Pork.

Ingredients

Fresh

  • 2 skinless chicken breast fillets, about 300 g (10½ oz)
  • 3

Method

Place the chicken in a saucepan, cover with water and bring to the boil over medium heat. As soon as it reaches boiling point, turn off the heat and leave the chicken in the water for 15 minutes.

Cook the egg noodles according to the packet instructions, then drain and rinse under cold running water until cool.

When the chicken is cool enough to handle, remove it from the water

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


The licensor does not allow printing of this title