Name: Cold noodles with spicy Sichuan sauce
Yield: Serves four
Cuisine: Chinese
Ingredients: 400 g (14 oz) fresh egg noodles; 1 tbsp roasted sesame seeds; ½ cucumber, cut into fine matchsticks; 2 tbsp minced Sichuan preserved vegetable; 1 tsp sugar; 3 tbsp peanut oil; 2 tsp sesame oil; 2 tbsp light soy sauce; 1 tbsp Sichuan chilli bean sauce; 1 spring onion, finely sliced; 1 chicken, about 1.2 kg (2½ lb), cooked; ½ tsp salt

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

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.

Ingredients

1 chicken, about 1.2 kg (2½ lb), cooked
400 g (

Method

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