吃货必看!清爽凉拌云南米线 Yunnan Rice Noodle Salad TatsyTao 贪吃陶
Still wondering where TastyTao has been?After many weeks of settling, sampling new foods every day, and beginning a new chapter of life, TatsyTao strikes back with the simple yet delicious recipe of the Yunan rice noodle salad! Please enjoy! 还在想贪吃陶最近到底都跑到哪了？ 在搬到新家并且每天尝试新的美食，还有开始人生的新的一篇后，贪吃陶终于再和大家见面了并且带来了最新和最好吃的云南凉拌米线菜谱。请大家慢用！ Rice noodles are a type of noodles made principally from rice flour and water and appear in a white and gelatinous form. They are a specialty of the Yunnan province in Southeastern China, especially Kunming, the capital of Yunnan and are popular in many other Southeastern Asian countries steamed, fried, or served in any other way. The Yunnan rice noodle is often compared to the Vietnamese dish pho, a soup noodle dish also consisting of thick linguine styled rice noodles. 米线是一种表面上纯白色而偏硬以米粉和水为主的面条。它们是云南省昆明市的特产而在同时在整个东南亚地区也非常受欢迎，做法也多种多样，不管是炒，蒸，还是煮都能用得上米线.云南米线经常和越南米粉比较，一种余恩呐特产的汤面里面含有比米线粗一点的米粉。200g dried rice noodles 米粉
1 handful chopped roasted peanuts 花生 1 handful chopped coriander 香菜 6 tablespoons soy sauce 酱油 8 tablespoons rice vinegar 米醋 2 tablespoons minced garlic 大蒜 4 tablespoons chilli oil* 辣椒油 2 tablespoons sesame oil 香油 Soak the dried rice noodles in warm water until soft (about 20 minutes) and boil till soft. Drain, cool in water and drain again. Set aside for later use.把米线放在温水里浸泡到软（大概20分钟）然后用开水煮到完全软化。把煮好的米线沥水并且放入冷水里降温，然后再次把水沥干。放到旁边稍后用。Bring 2 liters water to a boil with 3 slices of ginger. When the water is boiling, add in the chicken breasts and simmer for 20 minutes until cooked through. Transfer to a plate and let it cool. When it is cool enough to handle, shred the chicken by hand and set aside.在两升的水里加上3片生姜，等水开了把鸡胸肉加入水中煮20分钟直到熟。移到盘子上使它冷却。等鸡肉完全冷却后并且可以触摸，用手把肉撕开成鸡丝并且待用。Cut the garlic chives in 6cm pieces: bring the water to a boil with a pinch of salt: add in the chopped garlic chives and boil till cooked, about 20 seconds. Remove immediately and set aside.切韭菜成6厘米的条：把水煮开并加入少：加入切碎的韭菜煮至熟，约20秒。立即捞出待用。Slice the carrots and cucumber into thin strips (julienne) and set aside for later use.切片的胡萝卜和黄瓜切成细条（切丝），并为放在旁边稍后使用。Combine in a bowl the following ingredients: 6 tablespoons soy sauce, 8 tablespoons rice vinegar, 2 tablespoons minced garlic, 4 teaspoons sugar, 4 tablespoons chilli oil and 2 tablespoons sesame oil. Adjust the flavour if needed by adding salt, vinegar or sugar, as every brand of the condiments is different.在一个碗里合并下列成分：6汤匙酱油，8汤匙米醋2汤匙蒜末，4茶匙的糖，4汤匙辣椒油，2汤匙香油。如果需要的话，可以加入盐，醋或糖，因为每个品牌的调味品是不同的，随时调整味道。 Assemble the dish: divide the rice noodles in 4 bowls and divide the sauce over the noodles: top the noodles off with the chicken, garlic chives, cucumber and carrots, divided evenly. Top with some chopped peanuts and coriander and dish is ready to be served.组装盘：把米线均匀分到四个碗里并且把调好的酱也均匀洒在每碗面上。在面上摆设适量的鸡丝，韭菜，黄瓜，和胡萝卜。并在面的最上面洒一些切好的花生和香菜然后就可以开吃了。Special thank you to beautiful chef Sophia for the demonstrationFor the full Yunnan class and recipe book, visit The Hutong in Beijing or their website at www.thehutong.com 感谢美美的Sophia大厨为我们做出这道佳肴的步骤演示。若想了解更多关于云南菜谱或想参加云南烹饪课，请登录www.thehutong.com了解更多详情一个记录一位北京吃货，旅行者，还有生活爱好者的平台。A blog recording the journeys of a Beijing based foodie, traveler, and life enthusiast.