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Summer Cold Noodles
Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 6m
- Cook
- 15m
- Total
- 21m
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Chinese
IngredientsWhat you'll need for Summer Cold Noodles
| Ingredient | Amount |
|---|---|
| Chicken Thigh | 1 as needed |
| King Oyster Mushroom | 1 as needed |
| Garlic | 5 cloves (adjust to taste) |
| Salt | 1 tbsp |
| Black Pepper | 1 tbsp |
| Cornstarch | 1 tbsp |
| Cooking Oil | As needed |
| Cooking Wine | 1 tbsp |
- Chicken Thigh1 as needed
- King Oyster Mushroom1 as needed
- Garlic5 cloves (adjust to taste)
- Salt1 tbsp
- Black Pepper1 tbsp
- Cornstarch1 tbsp
- Cooking OilAs needed
- Cooking Wine1 tbsp
Cooking StepsHow to cook Summer Cold Noodles step by step
-
Step 1Rinse chicken thigh, debone and cut into bite-size pieces. Add salt, black pepper, cornstarch, and cooking oil. Mix well.
-
Step 2Marinate for 10 minutes.
-
Step 3Cut garlic into chunks.
-
Step 4Rinse king oyster mushroom and cut into small pieces.
-
Step 5Heat oil in wok, add chicken pieces and stir-fry until color changes. Remove and set aside.
-
Step 6Add more oil if needed, sauté garlic until fragrant.
-
Step 7Add mushroom pieces and stir-fry until lightly browned and moisture evaporates.
-
Step 8Return chicken to wok, add cooking wine and a small amount of water. Cover and simmer until chicken is fully cooked and mushrooms are tender.
Summer Cold Noodles
Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 1 as needed Chicken Thigh
- 1 as needed King Oyster Mushroom
- 5 cloves (adjust to taste) Garlic
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Cornstarch
- As needed Cooking Oil
- 1 tbsp Cooking Wine
Instructions
-
Rinse chicken thigh, debone and cut into bite-size pieces. Add salt, black pepper, cornstarch, and cooking oil. Mix well.
-
Marinate for 10 minutes.
-
Cut garlic into chunks.
-
Rinse king oyster mushroom and cut into small pieces.
-
Heat oil in wok, add chicken pieces and stir-fry until color changes. Remove and set aside.
-
Add more oil if needed, sauté garlic until fragrant.
-
Add mushroom pieces and stir-fry until lightly browned and moisture evaporates.
-
Return chicken to wok, add cooking wine and a small amount of water. Cover and simmer until chicken is fully cooked and mushrooms are tender.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
