Cold Noodles with Shredded Chicken
Chewy and smooth noodles with tender shredded chicken, dressed in a spicy and sour sauce – a perfect summer dish.
Ingredients
8 items- Fresh noodles (alkaline or dried) 200g
- Chicken breast 1 piece (about 150g)
- Cucumber 1
- Mung bean sprouts 100g
- Crushed peanuts 2 tbsp
- Chopped green onions 1 tbsp
- Ginger 2 slices
- Cooking wine 1 tbsp
Nutrition
Steps （7 steps）
Place chicken breast in cold water with ginger and wine. Bring to a boil, then simmer for 12 minutes until cooked. Let cool and shred into fibers.
Blanch bean sprouts in boiling water for 30 seconds, drain and cool. Cut cucumber into thin strips.
In a bowl, dilute sesame paste with 2 tbsp warm water. Add soy sauce, black vinegar, sugar, chili oil, Sichuan pepper oil, minced garlic, and sesame oil. Mix well and adjust salt.
Boil noodles in plenty of water for 2-3 minutes until al dente. Drain and rinse under cold water, then toss with a little sesame oil to prevent sticking.
Place noodles in serving bowls. Top with shredded chicken, cucumber strips, bean sprouts, crushed peanuts, and chopped green onions.
Pour the prepared sauce evenly over the noodles. Add more chili oil if desired.
Toss everything together before eating to coat each noodle with sauce. Serve immediately.
Tips
Rinsing noodles in cold water makes them chewier. Chicken can be prepared ahead and refrigerated. Adjust sauce sweetness and sourness to taste.
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