Cold noodles with spicy Sichuan sauce

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

Beware, these cold noodles are hot, if you get my drift. Underscored by the prickly spice of Sichuan pepper, the fire of chilli bean sauce and the salty tickle of Sichuan pickle, this is pure Sichuan pleasure in a bowl.


  • 1 chicken, about 1.2 kg ( lb), cooked
  • 400 g (


Remove meat from chicken and shred into strips.

Put noodles in a pot of boiling water and cook for 1 to 2 minutes. Drain, rinse in cold water. Drain again, being careful to shake off all excess water. Toss noodles in sesame oil to prevent them from sticking and set aside to cool.

Heat peanut oil in a small pot until it is almost smoking. Remove from heat and add soy sauce, chill