Cold Noodles With Sichuan Dressing (Liang Mian, 凉面)
Pungent, aromatic and refreshing, cold noodles with Sichuan dressing is such a delectable dish to try! My recipe explains in detail the cooking method, ingredient sourcing and topping inspirations.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 tsp minced garlic
- 1 tsp Sichuan pepper
- 1 star anise
- 4 tbsp hot water
- 1 chicken thigh, boneless & skinless (or 1 chicken breast, see note 2)
- 2 portion noodles of your choice, see note 3
- 1 tsp sesame oil
- 1 tbsp light soy sauce (or Sichuan spiced sweet soy sauce, see note 4)
- 1 tbsp black rice vinegar
- 1/2 tsp sugar
- Salt (to taste)
- 2 tbsp Chinese chilli oil (see note 5)
- 1/4 tsp Sichuan pepper oil (optional)
- 150 g cucumber, cut into matchsticks
- 1 stalk scallions, finely chopped
- 2 fresh chilli, thinly sliced
- Coriander
- Toasted or fried peanuts (optional)
Instructions
- 1
Put minced garlic, Sichuan pepper & star anise into a small bowl. Add hot water. Leave to infuse.
- 2
Option 1: Put the chicken on a plate. Steam for 15 mins over medium heat. Transfer to another plate to cool.
- 3
Option 2: Place the chicken in a roasting tray. Cover the tray with tin foil. Cook for 20 mins in a preheated oven at 390°F/200°C/Fan 180°C. Transfer to a plate to cool.
- 4
Bring a pot of water to a full boil. Add noodles. Boil until they are just cooked or a little undercooked. Be attentive to avoid boiling over.
- 5
Drain the noodles. Rinse under tap water to cool.
- 6
Transfer to a large bowl. Add sesame oil. Toss well.
- 7
Shred the chicken either by hand or with a knife. Add to the noodles along with cucumber, scallions and fresh chilli.
- 8
Drain the aromatic water through a sieve. Discard the garlic & spices. Pour the water over the noodles. Add all the ingredients for the dressing and mix well.
- 9
Transfer the noodles to 2 serving bowls. Top each one with coriander, peanuts (if using).