Korean-style Spicy Cucumber and Cellophane Noodle Salad.
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Alright, don’t linger, let’s plan this korean-style spicy cucumber and cellophane noodle salad menu with 22 components which are absolutely easy to obtain, and we have to process them at the very least through 17 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients of Korean-style Spicy Cucumber and Cellophane Noodle Salad:
- Give of Ingredients.
- Require 3 Cucumber.
- Provide 70 grams of Cellophane noodles (dried).
- Require 130 grams Chicken breast.
- Need 20 of cm long, using only the outer skins Finely julienned leek (the white part only).
- Need 5 – to 6 cm long, roughly chopped Green onions or scallions.
- Prepare – Dressing.
- Prepare 3 for heaped teaspoons Gochujang.
- Prepare 1 1/2 of heaped teaspoons Sugar.
- Prepare 3 tbsp of Vinegar.
- Provide 2 tbsp – Soy sauce.
- Need 3 tbsp for Toasted white sesame seeds.
- Require 2 tbsp for Sesame oil.
- Prepare 1 the leftover inside part whose outside is used for thinly julienned ones Roughly chopped Japanese leek.
- Prepare 1 – from about 8 slices Finely chopped ginger.
- You need 1 clove – Chopped garlic.
- Prepare 1 just 1 dash Grated garlic.
- You need 1 – heaped tablespoon Korean chili powder (fine).
- You need Other ingredients.
- Provide 1 – to tatse Salt, sake and black pepper for chicken poaching liquid.
- Provide 1 of Sesame oil for the cellophane noodles.
- Prepare 3 pinch – Korean chili powder for finishing (coarse, optional).
Korean-style Spicy Cucumber and Cellophane Noodle Salad steps:
- I like to use thick cellophane noodles for this recipe. They keep their shape..
- Slice the cucumbers slightly thickly and diagonally. Soak in salted water for about 2 minutes. Rinse and drain well or pat dry..
- If your cucumbers have a lot of seeds or are too ripe, scrape the seeds with a spoon. Then soak in the salted water..
- Add salt, pepper and sake to the water for poaching the chicken breast. Add the leftover Japanese leek too. Put in the chicken breast and bring to the boil over a high heat. After bringing to the boil, turn the heat down to low and cook for about 1minute..
- Remove the pan from the heat and leave to cool. After cooling take the chicken out of the poaching liquid and shred the meat..
- Cook the noodles following the instructions and rinse. Drain well (or squeeze) and mix with a little sesame oil to prevent from sticking to each other..
- These are the prepared ingredients..
- These are the vegetables for the dressing -Ginger, garlic and the core of the leftover Japanese leek. Except from the Japanese leek, chop the vegetables finely..
- Mix the vegetables with the other seasonings to make the dressing..
- Mix well and add a tiny amount of grated garlic. Do not forget this..
- When you finish the preparation chill everything in the fridge. Lukewarm ingredients won't make a tasty salad..
- Just before serving. Take 3 tablespoons of the dressing and mix the noodles with it. Mix roughly with your hand and transfer to a serving plate..
- Put the cucumber and chicken breast into the dressing bowl and mix well with your hands..
- Add the Japanese leek at the end. Mix with your hands. Transfer to the serving plate..
- Place the thinly julienned white part of the Japanese leek and Korean chili powder on top. Done..
- It looks very red, but it's actually not as spicy hot as it looks. Gochijang may be the hottest thing in the whole dish?.
- According to the kids there are different spiciness in the chili. Check the taste first and adjust..
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