Cold Noodles With Sichuan Dressing (Liang Mian, 凉面)

Method9 steps

1. 1

   Step 1: Put the teaspoon minced garlic (1 tsp), teaspoon whole Sichuan pepper (1 tsp) and star anise (1) into a small bowl. Pour over the 4 tablespoons hot water and leave to infuse while you cook the chicken and prepare the noodles.

   Uses 1 tsp minced garlic for the aromatic water · 1 tsp whole Sichuan pepper · 1 star anise · 4 tbsp hot water for the aromatic infusion

   
2. 2

   Step 2: Put the boneless skinless chicken thigh (1) on a heatproof plate in a steamer over simmering water. Steam over medium heat for about 15 minutes, then check the thickest part reaches 74°C (165°F); continue steaming if needed. Transfer the cooked chicken to a clean plate.

   Check steamed chicken · 15 minUses 1 boneless skinless chicken thigh · Water, enough for the steamer

3. 3

   Step 3: Let the cooked chicken from step 2 cool on its clean plate only until comfortable to handle. Meanwhile, cut the cucumber into matchsticks, finely chop the scallion and thinly slice the fresh chilies. If the chicken will wait before assembly, refrigerate it promptly in a shallow container rather than leaving it out.

   Uses One cooked chicken thigh lifted from the steamer

4. 4

   Step 4: Bring a pot of noodle cooking water to a full boil. Add the two portions wheat noodles and cook according to their package until just cooked, avoiding overcooking and watching for boiling over.

   Uses Water, enough to boil and rinse the noodles · 2 portions wheat noodles

   
5. 5

   Step 5: Drain the noodle pot from step 4, discarding the cooking water. Rinse the noodles under cool running drinking water to cool them, then drain thoroughly.

   Uses cooked noodle pot · Cool drinking water for rinsing

6. 6

   Step 6: Transfer all the cooled, drained noodles from step 5 to a large bowl and toss with the teaspoon sesame oil (1 tsp) so they separate readily.

   Uses All cooled drained noodles · 1 tsp sesame oil for coating the cooled noodles

7. 7

   Step 7: Shred the cooled cooked chicken from step 3 by hand or with a knife. Add it to the sesame-coated noodles from step 6 with all the prepared cucumber (150 g), scallion (1 stalk) and fresh chilies (2).

   Uses cooled cooked chicken · sesame-coated noodles · 150 g cucumber, cut into matchsticks · 1 stalk scallion, finely chopped · 2 fresh chilies, thinly sliced

   
8. 8

   Step 8: Strain the aromatic infusion from step 1 through a sieve over the noodle bowl from step 7. Discard the garlic and whole spices, keeping the strained liquid in the bowl. Add the tablespoon light soy sauce (1 tbsp), tablespoon black rice vinegar (1 tbsp), half-teaspoon sugar (½ tsp), salt to taste, 2 tablespoons ready Chinese chili oil and optional quarter-teaspoon Sichuan pepper oil (¼ tsp). Toss well.

   Uses Strained aromatic water; garlic and spices discarded · chicken and vegetable noodle bowl · 1 tbsp light soy sauce · 1 tbsp black rice vinegar · ½ tsp sugar · Salt, to taste · 2 tbsp ready Chinese chili oil · ¼ tsp Sichuan pepper oil, optional

9. 9

   Step 9: Divide the dressed noodles from step 8 between two serving bowls. Top with fresh coriander and the optional ready toasted peanuts to taste. Serve cold promptly, or refrigerate promptly if serving later.

   Uses two-portion dressed noodle mixture · Fresh coriander, for topping · Ready toasted peanuts, for topping, optional