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Spicy Cold Noodles with Chicken Slivers

Sichuan Noodle Dish

Great way to use a left over roast chicken for a quick weeknight dish

Cook the noodles until just done, drain, then drizzle and toss with oil. Allow the noodles to cool.

Blanch the bean sprouts for a few seconds in boiling water then drain and rinse with cold water.

Thinly slice the chicken breast into medium size pieces.

When the noodles are cool, put the bean sprouts on the bottom of four serving bowls, then add the noodles. Drizzle with the seasoning sauce, then arrange the chicken slivers, scallions, and optional cucumber and peanuts on top.

By Alex Gibbons

Ingredients
4 servings
  • ½ lb fresh Chinese noodles
  • 1 ½ tablespoons peanut or vegetable oil
  • 3 ounces bean sprouts
  • 1 breast of cooked chicken meat
  • 4 scallions, white and green parts sliced thinly
  • handful of peanuts (optional)
  • 1/2 small cucumber thinly sliced (optional)
  • SEASONINGS
  • 2 tablespoons sesame paste, thinned with 1 tablespoon water
  • 1 ½ tablespoons dark soy sauce
  • ½ tablespoons light soy sauce
  • 1 ½ tablespoons black Chinese vinegar
  • 1/2 tablespoon white sugar
  • 2 cloves garlic, crushed
  • ½ teaspoon ground roasted Sichuan pepperr
  • 2-3 tablespoons chili oil with chile flakes
  • 1 tablespoon sesame oil