Put minced garlic, Sichuan pepper & star anise into a small bowl. Add hot water. Leave to infuse.
Cook the chicken
Option 1: Put the chicken on a plate. Steam for 15 mins over medium heat. Transfer to another plate to cool.
Option 2: Place the chicken in a roasting tray. Cover the tray with tin foil. Cook for 20 mins in a preheated oven at 390°F/200°C/Fan 180°C. Transfer to a plate to cool.
Boil the noodles
Bring a pot of water to a full boil. Add noodles. Boil until they are just cooked or a little undercooked. Be attentive to avoid boiling over.
Drain the noodles. Rinse under tap water to cool.
Transfer to a large bowl. Add sesame oil. Toss well.
Assemble the dish
Shred the chicken either by hand or with a knife. Add to the noodles along with cucumber, scallions and fresh chilli.
Drain the aromatic water through a sieve. Discard the garlic & spices. Pour the water over the noodles. Add all the ingredients for the dressing and mix well.
Transfer the noodles to 2 serving bowls. Top each one with coriander, peanuts (if using).
To make the dish vegetarian/vegan: You may replace the chicken with thin, sliced omelette or smoked/five-spice flavoured tofu.
If using a large chicken breast. Halve it lengthways then cook as instructed above.
You may use any type of noodles that are round-shaped: regular wheat noodles, alkaline noodles, rice noodles, soba noodles, or even spaghetti!
Please refer to my post “Six Dumpling Sauces” to learn how to make Sichuan spiced sweet soy sauce (复制酱油), a tasty, versatile condiment that can be stored for a long time. If using it, you can skip the sugar in the ingredient list.
I have a detailed guide on “Homemade Chinese Chilli Oil”. I highly recommend you make it instead of using a shop-bought version. It can be used for many Chinese dishes, such as dumplings, noodles, appetisers, etc.
Serving: 1serving | Calories: 439kcal
Cold Noodles With Sichuan Dressing (Liang Mian, 凉面) by Red House Spice