Aug 19, 2010: Spicy Cold Noodles with Chicken Slivers

I have some leftover Costco rotisserie chicken. Yum! Yum! Yum!
Another quick meal day with minimal cooking... Recipe from Dunlop's "Land of Plenty"

Spicy Cold Noodles with Chicken Slivers

1/2 lb Fresh Noodles [The recipe calls for wheat noodles which I didn't have. Also, I wanted a quick meal so I used rice noodles.]
1 1/2 T Peanut Oil [I did not need it for the rice noodles.]
3 Oz Bean Sprouts [No bean sprouts so I used slivered Nappa Cabbage.]
4 Green Onions, thinly sliced

Sauce
2 T Sesame Paste + 1 T Water
1 1/2 T Dark Soy Sauce
1/2 T Soy Sauce
1 1/2T Chinese Black Vinegar
1 T Sugar
3 Cloves Garlic, crushed
1/2 t Sichuan Peppers, roasted and ground
2 T Chili Oil
1 T Sesame Oil

1) Mix the sauce and set aside.

The toasted Sichuan Peppers mixed into the rest of the sauce. I tried a dab of ground Sichuan peppers and after a minute my tongue went numb, as expected.


2) Blanch the Nappa cabbage and use the hot water to rehydrate the rice noodles (about 10 minutes). Drain and cool under cold running water.

3) Shred Chicken breast.

4) Plate and Eat
Noodles, chicken, sauce and garnish with green onions and chopped cilantro.


The noodles had a rich sesame paste flavor, with the slight numbing effects of the peppercorns.
Rich, savory, slightly spicy and slightly numbing. :-)