NOODLES WITH CUCUMBER AND PEPPERCORNS
This super-fast recipe uses the tart and hot tastes of the Sichuan region. Any dried or fresh noodle can be used for this dish. It’s also a great way to use up leftover roast chicken.
Ingredients
2 chicken breasts, skinless
1 packet Liang Hun fresh noodles
For the dressing:
1 tablespoon Lee Kum Kee Chinese light soy sauce
2 teaspoons Farro Sichuan peppercorns, freshly ground
2 tablespoons Lee Kum Kee sesame oil
2 tablespoons tahini
1 tablespoon Chianking black vinegar
1 cup chicken poaching water
½ teaspoon sugar
1-2 tablespoons House of Dumplings chilli oil (optional)
To finish:
2 spring onions, trimmed and finely sliced
1 cucumber, halved lengthwise, deseeded, cut into thin matchsticks
1-2 teaspoons chilli flakes (optional)
Method
For the chicken: Place the chicken in a pot, cover with water. Place on a high heat and bring to a boil
Reduce the heat and simmer for 10-12 mins covered
Remove from the heat and allow to cool completely before shredding finely
Reserve the cooking liquid to use in thedressing
For the noodles: In a large saucepan cook the noodles in boiling water for 3 mins
Drain well and refresh in cold water immediately. Set aside to drain
For the dressing:In a large bowl, mix well the sesame oil, soy sauce, Sichuan peppercorn and sesame oil. Using a whisk, add the sesame paste, vinegar, cold chicken stock and sugar. Mix well
Dress the noodles with the sesame mix before adding half the chilli oil and half the chilli flakes
Serve in bowls and garnish with the remaining chilli oil and chilli flakes, shredded chicken, spring onion and cucumber, leaving each diner to toss it and add additional chilli oil as desired