Ingredients
1 sheet fresh starch jelly noodles, 50 g (about 1.8 oz) each cooked chicken breast and cooked ham, 10 g (about 0.35 oz) each pickled white radish and pickled cauliflower, and fresh broth as needed.
Seasonings
50 g (about 1/4 cup) aromatic vinegar, 15 g (about 1 tablespoon) sesame paste, 10 g (about 2 teaspoons) mustard paste, 5 g each of pickled sour plums, cilantro, and garlic cloves, plus salt, MSG, sesame oil, and chili oil to taste.
Instructions
1. Shred the cooked chicken breast into thin strips by hand; cut the cooked ham into fine shreds; slice the fresh starch noodles into 0.3 cm wide strips; dice the pickled white radish and pickled cauliflower into small cubes; finely chop the pickled plums and cilantro; mash the garlic cloves into a paste.
2. Add fresh broth to the sesame paste and stir until it forms a thin paste, then mix in diced sour white radish, diced sour cauliflower, mustard paste, chopped cilantro, minced garlic, minced pickled plum, MSG, sesame oil, fragrant vinegar, salt, and chili oil, stirring well to create the dressing.
3. Add the cold noodles, shredded chicken, and shredded ham to the prepared sauce, toss well, and plate. This dish is smooth, tender, and chewy, with a tangy, slightly spicy flavor and a rich sesame paste taste.