Chinese Spicy Cold Noodles with Chicken
Submitted by Petermo
Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minThis is Sichuan comfort food designed for sweltering summer days when you want something cold, spicy, and utterly satisfying.
Chewy wheat noodles get tossed with tender shredded chicken and delicate egg ribbons, then dressed in a fiery sauce spiked with chili oil and black vinegar.
The secret is pouring smoking-hot oil over the garlic and ginger, which mellows their bite and creates a distinctive, complex flavor.
Everything’s served cold, making it the perfect make-ahead meal for picnics, potlucks, or lazy weeknight dinners when it’s too hot to cook.
Pro Tips
- Cook the noodles until chewy and al dente, not soft; they should have substantial bite
- Steam the chicken gently to keep it moist and tender; overcooking makes it dry and stringy
- The egg sheets should be paper-thin like crepes; practice makes perfect for even thickness
- Pour the smoking-hot oil carefully over the other dressing ingredients; it will splatter and sizzle
Variations
- Add cucumber ribbons, bean sprouts, or shredded carrots for extra crunch and freshness
- Use store-bought rotisserie chicken to save time instead of steaming fresh chicken breast
- Adjust the chili oil to your heat tolerance (start with ½ teaspoon if you’re sensitive to spice)
Ingredients
Directions
Noodles:
In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain.
Toss noodles with ½ teaspoon oil to prevent sticking.
Cover and refrigerate until ready to use.
Chicken:
Remove and discard skin from chicken breast.
Steam breast for 15 minutes; remove from steamer and cool uncovered.
Shred chicken with fingers; slice into 3 inch strips.
Egg Yolks:
Mix yolks with cool water.
Brush skillet at medium heat with peanut oil.
Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set.
Repeat until egg is used. Cool egg sheets. Slice into thin strips to match chicken shreds. Onions: Wash and remove roots. Slice the long way, then thinly slice on the bias. Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic and sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive and mellow flavor. Mixing: Just before serving, mix dressing with cold noodles, chicken and onion. Garnish with egg strips. Serve.
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