Shredded Chicken Cold Noodles
A classic Sichuan cold noodle dish with tender shredded chicken, smooth noodles, rich sesame sauce, and a tangy spicy kick. Perfect for summer refreshment.
Ingredients
18 items- Chicken breast 200g
- Alkaline noodles 200g
- Cucumber 1/2
- Bean sprouts 100g
- Cilantro 2 sprigs
- Sesame paste 2 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tsp
- Garlic 2 cloves
- Chili oil 1 tbsp
- Sichuan pepper oil 1/2 tsp
- Cooked oil 1 tsp
- Ginger 2 slices
- Shaoxing wine 1 tbsp
- Salt to taste
- Crushed peanuts 1 tbsp
- Chopped scallions 1 tbsp
Nutrition
Steps （8 steps）
Place chicken breast in cold water with ginger and Shaoxing wine. Bring to a boil, then simmer for 10 minutes until a skewer inserts easily. Remove and let cool.
When chicken is cool enough, shred it into thin strips along the grain.
Cook noodles in boiling water for about 3 minutes until al dente. Drain, rinse under cold water, and toss with 1 tsp oil to prevent sticking.
Julienne cucumber, blanch bean sprouts for 10 seconds then drain, and chop cilantro.
In a small bowl, whisk sesame paste with warm water until smooth and creamy.
Add light soy sauce, black vinegar, sugar, minced garlic, chili oil, Sichuan pepper oil, and salt to the paste. Mix well.
Place noodles in a bowl. Top with shredded chicken, cucumber, bean sprouts, crushed peanuts, and chopped scallions.
Pour the sauce evenly over the top. Toss everything together before eating.
Tips
Poach chicken starting from cold water for juicier meat; rinse noodles under cold water and toss with oil to prevent sticking; whisk sesame paste with warm water for a smooth sauce.
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