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NOODLES WITH CUCUMBER AND PEPPERCORNS

NOODLES WITH CUCUMBER AND PEPPERCORNS

This super-fast recipe uses the tart and hot tastes of the Sichuan region. Any dried or fresh noodle can be used for this dish. It’s also a great way to use up leftover roast chicken.

Prep: 15 minutes
Cook Time: 15 minutes
Serves: 4

Method

For the chicken:

Place the chicken in a pot, cover with water. Place on a high heat and bring to a boil.

Reduce the heat and simmer for 10-12 mins covered.

Remove from the heat and allow to cool completely before shredding finely.

Reserve the cooking liquid to use in the dressing.

For the noodles:
In a large saucepan cook the noodles in boiling water for 3 mins.

Drain well and refresh in cold water immediately. Set aside to drain.

For the dressing:

In a large bowl, mix well the sesame oil, soy sauce, Sichuan peppercorn and sesame oil. Using a whisk, add the sesame paste, vinegar, cold chicken stock and sugar. Mix well.

Dress the noodles with the sesame mix before adding half the chilli oil and half the chilli flakes.

Serve in bowls and garnish with the remaining chilli oil and chilli flakes, shredded chicken, spring onion and cucumber, leaving each diner to toss it and add additional chilli oil as desired.

Ingredients

2 chicken breasts, skinless
1 packet Liang Hun fresh noodles

For the dressing:
1 tablespoon Lee Kum Kee Chinese light soy sauce
2 teaspoons Farro Sichuan peppercorns, freshly
ground
2 tablespoons Lee Kum Kee sesame oil
2 tablespoons Ceres sesame tahini
1 tablespoon Chianking black vinegar
1 cup chicken poaching water
½ teaspoon sugar
1-2 tablespoons House of Dumplings chilli oil
(optional)

To finish:
2 spring onions, trimmed and finely sliced
1 cucumber, halved lengthwise, deseeded, cut into
thin matchsticks
1-2 teaspoons chilli flakes (optional)

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