Egg noodles with Sichuan pepper chicken and cucumber
October 28, 2021
3 x 180g chicken breasts
2/3 cup (165ml) light soy sauce
2 x 1cm-thick slices ginger
11/2 tsp Sichuan peppercorns
2 star anise
1/2 bunch spring onions
500g fresh thin egg noodles
2 small Lebanese cucumbers, thinly sliced
1 tbs rice vinegar
1/4 cup (60ml) Chinese sesame paste (from Asian grocers)
2 tbs Chinese black vinegar (chinkiang)
1 tsp caster sugar
Coriander leaves, white sesame seeds and pickled green chillies (from Asian grocers), to serve
GREEN CHILLI OIL
2 long green chillies, chopped
1 bunch chives, choppe
1/2 bunch flat-leaf parsley, leaves chopped
3/4 cup (180ml) peanut oil
For the green chilli oil, combine all the ingredients except peanut oil in a food processor with 1/2 tsp salt and whiz to a rough paste. Add peanut oil and whiz until smooth. Set aside for 20 minutes to infuse. Strain through a muslin-lined sieve.
Place chicken, 1/2 cup (125ml) soy sauce, ginger, 1 tsp Sichuan peppercorns, star anise and chopped spring onions in a pan. Add enough water to just cover, then bring to a simmer over medium-high heat and cook for 5 minutes. Remove from heat and set aside for 20 minutes to cook through. Remove chicken, reserving 2 tbs poaching liquid, and slice. Set aside.
Meanwhile, cook noodles according to packet instructions, then drain and refresh in iced water. Combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes to remove excess water. Drain, then combine with rice vinegar.
Combine with the sesame paste, black vinegar, sugar, reserved poaching liquid and remaining 2 tbs soy sauce. Toss the sauce with the noodles.
Divide noodles, chicken and cucumber among bowls. Drizzle over chilli oil and top with coriander and sesame seeds. Serve with pickled chillies on the side.