製作材料
主料：細油麵100克(100g thin oil noodles) 雞胸肉80克(80g chicken breast) 綠豆芽20克(20g mung bean sprouts) 紅辣椒1/2個(1/2 red chili pepper) 鹽少許(salt as needed) 醋少許(white vinegar as needed)白味噌2大匙(2T white miso) 冷開水2大匙(2T cold cooked noodles) 糖4大匙(4T sugar) 料酒1/2茶匙(1/2t cooking wine)
製作方法
1.沸水中加少許鹽，放入雞胸肉煮熟，取出放涼，用手撕成絲條狀備用；調味料混合拌勻成醬汁；辣椒去籽，切絲備用。
2.將豆芽頭尾摘除，放入沸水中汆燙一下，取出瀝乾水分備用。
3.將細油麵放入加有少許醋的沸水中汆燙一下，撈出後拌入少許色拉油，並用電風扇快速吹涼。
4.把面放入盤中，放入雞肉絲、豆芽菜及辣椒絲，然後淋上醬汁，食用前拌勻即可。
1.Add a little salt to boiling water and cook chicken breast in the water until done.Remove and cool,then shred with hands.Combine seasonings well to make sauce.Remove and discard seeds from chili pepper,then shred.
2.Remove both ends from bean sprouts and blanch in boiling water for a minute.Then remove and drain well.
3.Blanch noodles in boiling water with a little vinegar added for a minute.Remove and mix well with a little cooking oil,then cool under a fan.
4.Remove noodles to serving plate and top with shredded chicken,bean sprouts as well as shredded chili pepper.Drizzle sauce over noodles and mix well.Serve.
Tips：
可先用叉子在雞胸肉上戳幾下，再放入沸水中煮，容易煮熟。
