Refreshing Chicken Breast Seaweed Noodles with Chogye Sauce
A Delightful Fusion: Chicken Breast and Seaweed Noodles Reimagined as Chogye Guksu
Enjoy plain chicken breast and seaweed noodles in a whole new way! This recipe transforms these simple ingredients into a delicious Chogye Guksu (cold chicken noodle soup). The refreshing, tangy broth, tender chicken, crisp vegetables, and chewy seaweed noodles create a perfect summer dish that awakens your appetite.
Main Ingredients- 1 pack Chicken Breast (approx. 200-250g)
- 1 pack Seaweed Noodles (approx. 200-250g)
- 1/3 Cucumber
- 4-5 Cherry Tomatoes
- 1 Egg
Cooking Instructions
Step 1
Rinse the seaweed noodles under cold running water to remove any impurities. Drain them thoroughly in a colander. This step is crucial for achieving a satisfying chewy texture.
Step 2
Boil or steam the chicken breast until cooked through. Once slightly cooled, shred it gently along the grain into bite-sized pieces. This method ensures the chicken remains moist and tender, not dry.
Step 3
Thinly slice the cucumber into matchsticks to maintain a crisp texture. Halve the cherry tomatoes after removing their stems. These fresh vegetables will add a vibrant, zesty note.
Step 4
In a small bowl, whisk together 1 Tbsp of soy sauce and 2 Tbsp of allulose to create the dressing. Adjust the sweetness to your preference. For a tangier flavor, add 2 Tbsp of vinegar and a pinch of mustard. (If you have the chicken broth from cooking, you can chill it and mix it with the dressing to create a refreshing soup base.)
Step 5
Assemble the dish by placing the drained seaweed noodles, shredded chicken breast, sliced cucumber, and halved cherry tomatoes in a large bowl. Pour the chilled dressing over the ingredients. For an extra touch of richness and completeness, top with a boiled egg (a poached egg is also a wonderful option). Your refreshing and hearty Chicken Breast Seaweed Noodles Chogye Guksu is ready to be enjoyed!
