Chinese cuisine

Medium

Spicy Cold Noodles With Shredded Chicken

Chef Chen Yichun

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– ji si liang mian

Spicy cold noodles with shredded chicken is a classic Sichuan dish. These cold, refreshing sesame noodles are a sweeter cousin of the more fiery dan dan noodles. It’s now very popular across China as a tasty and cooling street food during hot summer months.

Recipe

PRE TIME: 1 hr 20 min

COOKING TIME: 10 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

200 g Fresh noodles
1 tbsp. Cucumber, shredded
1 tbsp. Cooked chicken breast, shredded
1 tbsp. Cooked bean sprouts
1 count Cotton bag (to make homemade noodles)
7 oz. Cornstarch (to make homemade noodles)
Homemade Soy Sauce
2 cup Soy sauce
0.5 cup Water
2 oz. Rock sugar
1 piece Tasoko
2 piece Bay leaf
2 piece Star anise
2 piece White cardamom
1 piece Cinnamon stick
Sauce
2 tbsp. Homemade soy sauce
0.5 oz. Minced garlic
2 tbsp. Black rice vinegar
2 tbsp. Chili oil
1 tbsp. White sesame paste
1 tbsp. Sichuan peppercorn oil
1 tbsp. Sesame Oil
1 tbsp. Soy sauce

Directions:

Step 1

Place 2 cups (1lb 2oz / 500g) of flour on a pastry board or in a deep bowl. Make a well in the center of the flour; add 1tsp / 3g baking soda and 7oz / 200ml water. Gradually mix with hands or a wooden spoon until well blended. Gather into a ball and knead on a floured surface until smooth, about 10 minutes. Wrap the dough with plastic wrap and rest for 40 - 60 minutes.

Step 2

Add the 7 oz / 200g cornstarch in a cotton bag. Seal it with the strings.

Step 3

On a lightly floured surface, roll the dough into a paper-thin rectangle. Dust the top of dough with cornstarch to prevent sticking while rolling. Roll the dough with wooden stick. Remove the stick and press down to make the dough flatten. Repeat the same step 2 more times.

Step 4

Divide the dough into 3 portions. Layer them on top of each other and fold it into 2 inches wide. Cut the dough into ⅕ inch (0.5 cm) width noodle strips. Unroll noodles and allow them to dry before cooking.

Step 5

Homemade soy sauce: in a cooking pot over low heat, add the ingredients and bring to a boil for 3-5 minutes until the sauce is thickened. ● Soy sauce 2 cup / 480ml ● Water ½ cup / 120 ml ● Rock sugar 2oz / 55g ● 1 Tasoko ● 2 Bay leaf ● 2 star anise ● 2 white cardamom ● 1 Cinnamon stick

Step 6

Cook the noodles in plenty of boiling water until they are just al dente - take care not to overcook them. Shake them in a colander and quickly spread them out to dry. Sprinkle over the oil and mix it in with chopsticks to prevent the noodles sticking together.

Step 7

Combine all the seasonings in a bowl ● Homemade soy sauce 2tbsp/ 30ml ● Minced garlic ½ oz/15g ● Black rice vinegar 2 tbsp/30ml ● Chili oil 2tbsp / 30ml ● White sesame paste 1tbsp / 15ml ● Sichuan peppercorn oil 1 tbsp/15ml ● Sesame Oil 1 tbsp/15ml ● Soy sauce 1 tbsp/15ml

Step 8

When the noodles are completely cold, lay the noodles on the plates. Top the dish with a small pile of cooked shredded chicken slivers, cooked bean sprouts, and shredded cucumbers.

Step 9

To serve, pour the mixture over the noodles.

Final Notes

Tips: * Vegetarians can omit the chicken and enjoy the nutty sauce. * A scattering of toasted sesame seeds is a nice addition.