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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese-korean bibimbap style chilled noodles with steamed chicken and fragrant herbs. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. 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 cook that.

The ingredients needed to make Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs:

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

Steps to make Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs:

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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