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Egg noodles with Sichuan pepper chicken and cucumber

October 28, 2021

INGREDIENTS

  • 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

METHOD

  • 1.
    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.
  • 2.
    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.
  • 4.
    Combine with the sesame paste, black vinegar, sugar, reserved poaching liquid and remaining 2 tbs soy sauce. Toss the sauce with the noodles.
  • 5.
    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.

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