Sichuan Style Chicken Shredded Cold Noodles

Overview

How to cook Sichuan Style Chicken Shredded Cold Noodles at home

Tags

• noodles
• chicken breast
• chives
• cooked peanuts
• cucumber

Ingredients

Steps

1. 1 First, I made the oil for mixing noodles. I heated it up and added Sichuan peppercorns and dried chili peppers. You can also use cooking oil directly.

   

2. 2 For noodles, regular noodles will do, but be careful to buy cylindrical noodles. I used the previous picture here, the noodles are flat.

   

3. 3 Put the noodles into the pot and cook them until they are about seven or eight times cooked. If they are too cooked, they will lose their gluten. Then cool the cooked noodles by fan, either manually or by fan, until they are close to body temperature and then mix with oil.

   

4. 4 Mix with oil and the noodles will spread out. Fan them while mixing for a while and the noodles will be ready.

   

5. 5 Cut the cucumber into shreds. Cut the chicken breast into thin slices and cook it in boiling water. Shred it into shreds by hand. You can put some ginger and green onion in the pot.

   

6. 6 Chopped peanuts can increase the taste. I buy them in packs and chop them up with a knife.

   

7. 7 Chives enhance the flavor and look beautiful.

   

8. 8 Now comes the important step: making the sauce. The most representative Sichuan cold noodles are spicy and sweet. I first use sesame paste as a base, then add water, light soy sauce, sugar, garlic water, and vinegar. After mixing, you can dip it in the noodles and taste it, and add or subtract according to taste. Oil-splashed chili seeds: Just heat oil and pour the chili noodles into it. The key point is the oil temperature.

   

9. 9 The Sichuan cold noodles in my memory include sour, sweet, spicy, numb, etc., so I decided to DIY them.