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Recipe of Sichuan Cold Noodles with Shredded Chicken

Make Sichuan cold noodles with Vit’s Pan Mee, tender shredded chicken and crunchy cucumber, tossed in a tangy chilli oil dressing. A refreshing noodle recipe with a spicy, numbing kick.

Make Sichuan cold noodles with Vit’s Pan Mee, shredded chicken, crunchy cucumber and a tangy chilli oil dressing. Try this easy, spicy noodle recipe.

Ingredients

  • 2 cakes Vit’s Pan Mee noodles
  • 1 boneless, skinless chicken thigh or breast (vegetarian option: omelette strips or smoked tofu)
  • 1 tsp minced garlic
  • 1 tsp Sichuan peppercorns
  • 1 star anise
  • 4 tbsp hot water
  • 1 tsp sesame oil
  • 1 tbsp light soy sauce or Sichuan spiced sweet soy sauce
  • 1 tbsp Chinese black rice vinegar
  • ½ tsp sugar
  • Salt, to taste
  • 2 tbsp Chinese chilli oil
  • ¼ tsp Sichuan pepper oil, optional
  • 150 g cucumber, cut into matchsticks
  • 1 stalk scallion, finely chopped
  • 2 fresh red chillies, thinly sliced
  • Fresh coriander, to taste
  • Toasted or fried peanuts, optional

Method

  1. Place the garlic, Sichuan peppercorns and star anise in a heatproof bowl. Pour over 4 tbsp hot water and leave to steep while preparing the remaining ingredients.
  2. Place the chicken on a heatproof plate in a steamer. Cover and steam over medium heat for approximately 15–20 minutes, depending on its thickness, until fully cooked through. Allow to cool slightly, then shred or thinly slice.
  3. Prepare the cucumber, scallion, red chillies and coriander. Set aside with the toasted or fried peanuts, if using.
  4. Bring a pot of water to a boil. Add the Vit’s Pan Mee noodles and cook according to the packet instructions until just tender with a slight bite.
  5. Drain the noodles and rinse under cold running water until cool. Drain thoroughly, transfer to a large mixing bowl and toss with the sesame oil to prevent sticking.
  6. Strain the aromatic infusion into a separate bowl, discarding the solids. Stir in the soy sauce, black rice vinegar, sugar, chilli oil and optional Sichuan pepper oil. Mix until the sugar dissolves, then taste and add salt if needed.
  7. Add the shredded chicken, cucumber, scallion and red chillies to the noodles. Pour over the dressing and toss until evenly coated.
  8. Divide between two serving bowls. Garnish with coriander and optional peanuts, then serve immediately.

Key Products

Vit’s Instant Pan Mee (Mini Pack)Vit’s Instant Pan Mee (Mini Pack)

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