This is a dish which can be eaten warm or cold. Most restaurants serve it cold. However, we like it warm. If you wish to have it cold, just prepare the ingredients beforehand, put them in the fridge and serve when ready to eat. The ingredients are simple and it’s easy to make. 

Ingredient  

• 2 chicken breasts
• 1 pack wheat flour noodles
• Shanghai greens 
• Spring onions
• Coriander

Sesame sauce

• 1 tbsp Peanut butter
• 2 tbsp sesame oil
• 1 tbsp black vinegar
• 2 cloves garlic
• 2 tbsp Minced pork soy sauce gravy
• Sichuan chili paste
• Toasted sesame seeds crushed

Directions

1. Using chicken stock, poach the chicken breasts
2. While chicken breasts cook, prepare sesame sauce by mixing all ingredients together
3. When the chicken breast is ready, use the remaining stock to blanch the Shanghai greens
4. Shred the chicken breasts
5. Then add some water to the stock, loosen up the balls of noodles and cook for 2min
6. Place shredded chicken and vege on top of noodles. Add a soft boil egg if you wish (my egg was underdone so it was a little messy in the photo below), then drizzle enough sauce on top. Sprinkle spring onions and coriander last.