Chinese Noodles with Shredded Scallion Chicken (鸡丝凉面)

Heat a large pot of water. When the water starts boiling, sprinkle some kosher salt, then add the 1 pound (or 450g) of pasta and follow the instructions on the package to cook the pasta to “al dente.” Stir the pasta often to prevent them from sticking together. Once pasta achieves “al dente,” rinse the cooked pasta with tap water and divide into separate large bowls or plates.

While waiting for the water to boil and the pasta to get ready, prepare the noodle toppings: (a) Shred the scallion chicken. Tear the scallion chicken meat into thin long strands with both hands. Put all the chicken meat in a deep bowl along with half the chicken juice. Then add 1/2 teaspoon of table salt, mixing well. Set aside. (b) Make the cucumber topping. Peel the cucumber. Hand cut or use a slicing mandolin to cut the cucumber into matchstick-size pieces. Set aside. (c) Make the sesame dressing. In a small bowl, add the 1 tablespoon of Chinese sesame paste, or Tahini, and 1/2 teaspoon of table salt. Add approximately 1 tablespoon of drinking water at a time, immediately mixing the paste and the water until the water is fully absorbed into the paste. Add another 1 tablespoon of water and mix again. Repeat the same process at least one more time until the paste becomes much thinner and more liquidly. Set aside.

Cut the scallions or green onions into small pieces and set aside. Heat the 2 tablespoons of vegetable oil until the oil is hot but not smoking. Pour the hot oil on top of scallions and mix well. Then add the mixture into the shredded chicken meat, mixing everything.

In each noodle bowl, add equal portions of the shredded scallion chicken meat, the cucumber sticks, the sesame dressing. Optionally add 1 to 2 teaspoons of spicy chili crisp, chili oil, or fresh chili peppers for a spicy kick. Serve each individual noodle bowl. Mix all the toppings in the bowl right before eating. Enjoy either lukewarm or cold!