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Japanese Soy Milk
Cold Noodles
Cold Noodles
Less than 30 min
Japanese Soy milk cold noodles — low-fat, high-protein, refreshing and satisfying, ready in just 20 minutes!
Ingredients:
Chicken breast 1 piece
Cucumber half (shredded)
Noodles 1 piece
Crab roe 2 tablespoons
Tofu 1 piece (squeeze out excess water)
Sauce: (makes 4 bowls)
Water 200g
Sesame paste 100g
Soy sauce 20g
Sugar 30g (adjust to taste)
White sesame seeds 10g
Sesame oil 10g
Chili oil (optional)
Steps
1.
First, steam the chicken in the Mini Air-Fry Steam Grill Oven at 100°C for 15 minutes.
2.
Use a Cordless 3-in-1 Hand Blender to blend the tofu, water, sesame paste, soy sauce, sesame oil, and sugar until smooth.
3.
Steam the chicken breast until cooked through, then shred it.
4.
Place the chicken breast in a bowl, pour the sauce over it, and top with the shredded cucumber and chicken. Finally, drizzle with chili oil and white sesame seeds. Finish.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
