Preparation time: 25 minutes
Servings: 3
This Sichuan-style cold noodle salad is perfect during hot summer days! It is also super easy and quick to make: try it now!
INGREDIENTS
- 250g wheat noodles
- 150g chicken breast
- 100g bean sprouts
- 1 small carrot
- ½ cucumber
- 2 spring onions
- 1 Tbsp Shaoxing rice wine
- Ginger
- Peanuts
- Oil
- Sesame seeds
Sauce mix:
- 1 Tbsp chili oil with dried shrimps and black beans
- ½ Tbsp premium light soy sauce
- 1½ Tbsp rice vinegar
- 1 Tbsp sugar
- Sichuan pepper powder
PREPARATION
Slice the carrot, cucumber, ginger and spring onions into thin strips. Finely chop the garlic. Roughly chop the peanuts. Put aside half of the spring onions and ginger for the garnish. Blanch the bean sprouts briefly in boiling water. Take them out and rinse with cold water.
Bring 1 liter of water to a boil. Add the noodles. Cook the noodles for 2 minutes until al dente. Take out the noodles and rinse them with cold water.
Bring 500 ml of water to a boil, together with the chicken breast. Boil the chicken until done. Take it out and shred the chicken with 2 forks. Then add 1 tablespoon of Shaoxing rice wine, and add half of the spring onions and ginger. Put it aside.
Mix the ingredients for the sauce mix in a bowl.
Put the cooled noodles in a bowl. Top it with the chicken pieces, cucumber, bean sprouts, carrot, peanuts and the leftover spring onions. Add 1 tablespoon of sauce mix. Stir well. Sprinkle some sesame seeds on top.