Spicy Cold Noodles with Chicken
Submitted by keylolo
Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.
YIELD
6 servingsPREP
60 minCOOK
30 minREADY
90 minThis is the dish that Chinese home cooks turn to when summer heat makes the idea of a hot meal unbearable.
Chewy flour noodles are cooked, rinsed ice-cold, and tossed with hand-shredded steamed chicken, slivered scallions, and silky egg yolk crepes cut into ribbons.
The dressing is where the real technique shines: soy sauce, Chinkiang vinegar, chili oil, ginger juice, and garlic get hit with smoking-hot oil right before mixing. That blast of heat blooms every flavor and mellows the raw garlic into something smooth and complex.
Every component is served cold, making this the ultimate make-ahead meal for scorching days.
Chef Tips
- Heat the oil until it just begins to smoke before pouring it into the dressing. This is the key step that transforms the flavor from sharp and raw to mellow and deeply aromatic.
- Steam the chicken breast gently for 15 minutes and shred it by hand. Hand-shredded chicken has an irregular texture that grabs the dressing far better than knife-cut pieces.
- Toss the noodles with a little oil after rinsing and refrigerate them. This prevents a sticky, clumped mass and keeps the strands slippery and separate.
Variations
- Add julienned cucumber for a cool, crunchy contrast.
- Use sesame paste or peanut butter thinned with a splash of soy for a richer, nuttier dressing.
- Swap the egg strips for shredded omelet if making individual crepes feels fussy.
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” 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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