Chilled Sichuan & Sesame Noodles

Cook Time 15 minutes

Servings 4

Ingredients

400g fresh thin wheat noodles

300g shredded cooked chicken

1 telegraph cucumber, julienned

2 spring onions, finely sliced

Sesame seeds, toasted to garnish

¼-½ tsp sesame oil

Sichuan Dressing

4 tbsp crispy chilli oil

¼ tsp Sichuan pepper, toasted and crushed 

1 tbsp soy sauce 

1 tsp caster sugar

3 tbsp chicken stock 

Sesame Dressing

3 tbsp tahini

2 tsp Chinkiang black vinegar

Method

For the Sichuan dressing, combine the ingredients together in one bowl.

For the sesame dressing, combine the tahini with 150ml of water to thin out. Add the vinegar and combine.

Bring a pot of water to the boil, add your noodles and cook as per packet instruction. Drain noodles and rinse under cold running water to refresh. Add a tiny drizzle of oil to keep them separated. Place in a bowl with the chicken and the sesame oil. Toss together.

Divide Sichuan into 4 bowls and then top with noodles. Top with cucumber and spring onions and another drizzle of sesame dressing and toasted sesame seeds to garnish.