Cold Noodles With Sichuan Dressing (Liang Mian, 凉面)
Pungent, aromatic and refreshing, cold noodles with Sichuan dressing is such a delectable dish to try! My recipe explains in detail the cooking method, ingredient sourcing and topping inspirations.
Servings: 2 servings
For the aromatic water
- 1 teaspoon minced garlic
- 1 teaspoon Sichuan pepper
- 1 star anise
- 4 tablespoon hot water
For the chicken (see note 1 for vegetarian/vegan options)
- 1 chicken thigh, boneless & skinless or 1 chicken breast, see note 2
For the noodles
- 2 portion noodles of your choice, see note 3
- 1 teaspoon sesame oil
For the toppings
- 150 g cucumber, cut into matchsticks
- 1 stalk scallions, finely chopped
- 2 fresh chilli, thinly sliced
- Toasted or fried peanuts optional
Prepare the aromatic water
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