Homemade Japanese cold noodles.
-1 package Japanese buckwheat noodles (8.8 oz), boiling and drain well.
-1/2 chicken breast, steam and shredded and save the chicken juices.
-Cucumber cut into thin slices, carrots shredded, omelette cut into strips, apples cut into strips, hokto mushroom julienne by hand, chicken julienne.
After strain chicken juices soak into the noodles.
Shred the hokto mushroom by hand.
Dry fry the mushroom until fragrant.
-2 tsp soy sauces, 1 tsp balsamic vinegar, 1 tsp sugar, 1/2 tsp sesame oil, 2 cloves garlic chopped, 1/2 green onion, 2 tsp water mixing well.
Place noodles into a plate and top with all topping.
-If you want the creamy sauces mixing the sauces with 1 tsp creamy peanut butter or 1 tsp sesame seeds butter (without sesame seed oil).
-pour the sauces over the plate of cold noodles and enjoy!