PURPOSE: A manufacturing method of noodles with chicken and vinegar is provided to season the chicken breast with the sauce made by mixing vinegar, sugar, mustard extract, etc.CONSTITUTION: Mustard powder and lukewarm water are mixed in a one to one ratio. The mustard extract is made by fermenting at a room temperature for 5 -20 hours after adding 30-50 parts by weight of vinegar, 10-20 parts by weight of sugar, and 40-50 parts by weight of soybean sauce to the mixture of the mustard powder and lukewarm water. The seasoned sauce is manufactured by mixing 20-40 parts by weight of vinegar, 10-20 parts by weight of sugar, 25-30 parts by weight of onion juice and 25-30 parts by weight of mustard extract. 70-90 parts by weight of boiled chicken breast and 10-30 parts by weight of sauce are fermented at a room temperature for 20-30 hours. The chicken breast seasoned with the sauce and fermented at a room temperature for 20 - 30 hours removes moisture, coated with mustard sauce and be torn into small pieces. Noodles with chicken and vinegar is manufactured by mixing 40-60 parts by weight of meat juice for noodles with chicken and vinegar, 30-40 parts by weight of noodles mixed with the extract sauce, and 10-20 parts by weight of chicken breast which is torn into small pieces.COPYRIGHT KIPO 2013본 발명은 닭고기와 돼지고기 및 양지머리를 함께 삶은 육수를 만든 후 동치미 국물을 배합하여 초계국수용 육수를 만드는 한편, 북어, 사과, 대추, 황기, 감초, 표고버섯, 대파, 인삼 양파, 물엿, 매실 엑기스를 넣고 장시간 끓인 후 농축시켜 농축소스를 만들고 상기 소스에 삶은 면을 넣고 비빈 후 초계국수용 육수를 붓고 가미소스로 간을 하고 잘게 찢은 닭 가슴살을 얹어 제조되는 초계국수 및 그 제조방법에 관한 것이다.
