Noodle Recipes > Salad Recipes

Cold Sichuan Noodles with White-cut Chicken

Cold Sichuan Noodles with White-cut Chicken

Preparation time: 15 minutes + cooling time
Cooking time:: 15 minutes
Serves: 4


  • 40 g (1 oz) shredded Chinese broccoli (gai lan) leaves
  • teaspoons black peppercorns
  • 2 small Lebanese (short) cucumbers, cut into batons
  • 5 cm x 5 cm (2 inch x 2 inch) piece ginger, sliced
  • 8 thinly sliced spring onions (scallions)
  • 2 tablespoons of celery leaves
  • 1 teaspoon Sichuan peppercorns
  • 3 chicken breast fillets (about 200 g or 7 oz each)
  • 3 tablespoons of crisp fried garlic flakes
  • 1 lb (2 oz) dried somen noodles


  • 1 tablespoon Chinese black vinegar
  • teaspoon sesame oil
  • 2 teaspoons Chinese rice wine
  • ⅓ cup of soy sauce, light


  1. In a large saucepan, place the peppercorns, ginger, celery leaves, half the spring onion, 1 teaspoon salt and chicken.
  2. Add cold water and bring to boil over high heat.
  3. Bring the heat to medium, cover and simmer for 10 minutes.
  4. Remove from the heat, cool slightly and cut into 1.5 cm (5/8 inch) slices
  5. Meanwhile, using a frying pan, dry-fry the Sichuan peppercorns for 1 minute.
  6. Place in a spice grinder or mortar and pestle and grind to a fine powder.
  7. For the dressing, mix the sesame oil, black vinegar, light soy sauce and Chinese rice wine until combined.
  8. Fill the large saucepan with boiling water and cook noodles for 2 minutes.
  9. Drain well and rinse with cold water.
  10. Transfer the noodles to a large bowl and add crisp fried garlic flakes, ground Sichuan pepper, Chinese broccoli leaves, the remaining spring onion, the dressing and the chicken.
  11. Toss well until combined.
  12. Season with salt and freshly ground black pepper.
  13. Serve.

From: www.noodles.net.au

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