愛薇塔樂學英文

Serves 4–5

Ingredients
Noodles:
200 g (7 oz) dried noodles
100 g (3.5 oz) chicken breast
60 g (2 oz) oriental cucumber
60 g (2 oz) carrot

Dressing:
1/2 cup cool water
4 teaspoons sesame paste
2 teaspoons peanut butter
4 cloves garlic, minced
2 teaspoons white sugar
4 teaspoons soy sauce
4 teaspoons Chinese black vinegar

Method

1. 1.     Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain again, cover and refrigerate for 1 hour.
2. 2.     Bring some water in a pot to a boil, add chicken. Cover, turn off heat, steep for 15 minutes. Remove meat, let cool. Tear along grain into thin strips.
3. 3.     Make dressing: Mix sesame paste well in original container before adding to a mixing bowl with peanut butter. Add a 1/3 of water, stir.
4. 4.     Add garlic and sugar, another 1/3 of water, stir.
5. 5.     Add soy sauce, vinegar and remaining water, stir. Place in refrigerator until ready to use.
6. 6.     Julienne cucumber and carrot.
7. 7.     Place noodles in large individual bowls. Put cucumber, carrots, and chicken on top of noodles.
8. 8.     Stir dressing again, and spoon equal portions onto noodles.
9. 9.     Diners should mix ingredients together with chopsticks before eating.

Notes: The dish is called cold noodle salad, so serve it cold, particularly in the hot weather. Taiwanese usually make cold noodles with store-bought pre-cooked 'oil noodles,' but you can use most kinds of Chinese fresh or dried noodles. Make up a larger quantity of the dressing and keep it in the fridge. It will keep for an extended period, and taste even better after a period of time.

供應4-5

主料
麵條：
200克（7盎司）幹面
100克（3.5盎司）雞胸肉
60克（2盎司）東方黃瓜
60克（2盎司）胡蘿蔔

敷料：
1/2杯冷水
4茶匙芝麻糊
2茶匙花生醬
4瓣大蒜，切碎
2茶匙白砂糖
4茶匙醬油
4茶匙中國黑醋

方法

1. 1.     按照包裝上的說明煮麵條。瀝乾，然後在冷水中運行，直到涼。再次流失，封面和冷藏1小時。
2. 2.     帶些水在鍋裡燒開，加雞精。蓋，熄火，陡峭的15分鐘。除去肉，放涼。沿晶撕成細條。
3. 3.     做追肥：在原來的容器中混合芝麻糊也加入到攪拌碗花生醬之前。加入1/3水的，攪拌均勻。
4. 4.     加入大蒜和糖，另外水的1/3，攪拌均勻。
5. 5.     加醬油，醋和剩餘的水，攪拌均勻。放置在冰箱中待用。
6. 6.     切絲黃瓜和胡蘿蔔。
7. 7.     將麵條在單個的大的碗。把黃瓜，胡蘿蔔，雞麵條上面。
8. 8.     再次攪拌均勻敷，勺等分到麵條。
9. 9.     食客在吃之前應混合配料一起用筷子。

注：這道菜被稱為冷面沙拉，這麼為人民服務的寒冷，尤其是在炎熱的天氣。台灣人通常做涼麵用商店買來的預煮“油面”，但您可以使用大多數種類的中國鮮或幹麵條。彌補修整較大數量，並保持它在冰箱裡。它會保持相當長的時期，並且在一段時間後味道更好。