Chicken and Cucumber Mixed Noodles

Put all-purpose flour and room temperature cool water into a bowl; since flour has different water absorption rates, and the temperature and humidity vary across the four seasons, and the dough for hand-rolled noodles and machine-pressed noodles has different softness, adjust the flour-to-water ratio according to these conditions.

Knead into a dough without dry powder, cover, and rest for 10 minutes.

You can use either hand-rolled noodles or machine-pressed noodles; I used a pasta machine to make wide noodles.

Boiling water and cooking the noodles can be done while preparing the ingredients, because cooked noodles will lose their elasticity if left for too long.

Clean the cucumber and scallions, one large chicken breast, and a head of garlic.

Cut the cucumber into thick shreds, slice the chicken breast along the grain into thick shreds, chop the green onions finely, and slice the garlic.

Heat a cold pan with oil, then add shredded chicken, sliced garlic, and chopped green onions to stir-fry until fragrant.

After the chicken changes color, pour in the shredded cucumber.

Add an appropriate amount of salt to make the cucumber release some juice, then pour in an appropriate amount of light soy sauce and soy sauce to enhance color and flavor.

Add half a bowl of water to increase the soup; since the noodles need to be mixed, cook for 2 more minutes to soften the cucumber strips, so their texture matches better with the soft noodles.

Chicken and cucumber mixed noodles, light and refreshing, nutritious and delicious!