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Provide Steamed chicken.
Provide to 1/2 (Sweet) sliced onion.
Provide Julienned cucumber.
You need Herbs:.
You need to prepare Sliced myoga ginger.
You need to prepare Julienned shisho leaves.
Use knob Finely chopped ginger.
You need Korean all-purpose sauce (chili and vinegar sauce).
Use Dried noodles (hiyamugi, inaniwa udon or somen noodles).

Short Tips:

- Make sure that you never ever quit when you are cooking, as it is going to take a lot of technique as well as failures prior to you get it right. If you shed something, keep trying. You will only become a fantastic cook if you keep your perseverance.

Slice the onion and fragrant herbs and soak in water. Drain well in a colander..
Use the noodles of your choice. Use as many as you like. After cooking, refresh the noodles in cold water and drain well..
Mix one portion of noodles with sauce. Transfer onto a serving dish. After putting the vegetables on top, pour over the same amount of the sauce..
Put the sliced onion on top..
Put the cucumber and steamed chicken on top of the onion..
Top with the fragrant herbs. Pour over the sauce Use 1 tablespoon of the sauce for each serving. For a medium hot dish, use 2 tablespoons. For the original bibimbap noodles served in a Korean restaurant, use 3 tablespoons..
'Moist Steamed Chicken Tenders in a Microwave'to make a quick confit-style chicken. Good for keeping in the fridge. https://cookpad.com/us/recipes/156482-salad-with-microwave-steamed-chicken-tenders-daikon-sprouts.

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