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1. Shred seeded cucumber to the thickness as the cooked noodles
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2. Add 4 cup water and 1 tea spoon salt in a pot and bring it to boiled. Boil the bean sprouts for 1 min. Set the boiled sprouts aside for chill out.
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3. Cook the chicken breast into the same pot with same boiled water for 10 mins. This will not only save your time but also let the chicken have some taste from the vegetable.
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4. Throw the cooked chicken breast into ice water for 1 min. Then cut it crosswise in thirds, set asdie for chill out in room temperature.
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5. Mix garlic, soy, rice veinegar (or kumkuat juice), suger, chilly powder and 1/2 cup water (use the water you boiled the chicken) sufficiently.
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6. Tear the chicken breast by hands into the size you want to keep the texture.
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7. Put chicken, dressing, cucumber and bean sprouts into fridge. (Put them separately in different boxes with cover)
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8. Cook noodles in boiling salted water to tender. Cool the noodle in ice water, then dry the noodles. Toss the noodles with extra-virgin olive oil.
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9. Toss the noodles with vegetable, chicken and dressing before tasting.
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Note:
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You can also put a poached egg on top to make the dressing more smoothly.
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Use any kind of vegetable you want. If you are a vegetarian, just ignore the chicken, the flavor of the dressing is still very rich.
