Cold Mixed Noodles, Sichuan-Style
chicken, chinese, pasta, salads, szechwan
12 oz chinese egg noodles
2 teaspoon sesame oil
1/2 cucumber -- julienned
1/2 red bell pepper --
1 julienned
1/4 lb mung bean sprouts
2 cup cooked chicken breast --
1 shredded
1 dressing:
1/3 cup chicken broth
1/3 cup sesame seed paste or chunky
1 peanut butter
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 teaspoon sesame oil
2 teaspoon chili sauce
1/2 teaspoon sugar
1/2 teaspoon sichuan peppercorns --
1 toasted & ground
Cook noodles in a pot of boiling water according to package directions. Drain, rinse iwth cold water, and drain again. Place noodles in a bowl and add sesame oil; toss to coat. Add cucumber, bell pepper, and mung bean sprouts; toss to mix. Place on a serving plate and arrange chicken over the top. Cover and refrigerate until chilled. Prepare dressing by whisking all ingredients together. Pour dressing over noodles and toss before serving.
Recipe By : Culinary Journey Through China
Yield: 4 servings