How To make Chinese: Spicy Cold Noodles with Chicken
1/2 lb Thin Chinese flour noodles
1 md Chicken breast
2 Green onions, slivered
3 Egg yolks
2 tb Peanut oil
1 ts Cool water
1 tb Thin soy
1 ts Chinkiang vinegar
1 ts Hot chili pepper oil
1/2 ts Ginger juice
1 Clove garlic, minced
1 pn Sugar
2 tb Oil
Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent sticking. Cover & 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 & remove roots. Slice the long way, then thinly slice on the bias. Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor. Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve.
How To make Chinese: Spicy Cold Noodles with Chicken's Videos
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Gordon Ramsay Makes Asian Inspired Street Food Noodles
Gordon has spent a lot of time in Asia especially at Street Food Markets. So today he's taking all that inspiration and turning it into a delicious Asian Noodle Dish packed with Asian greens, bacon, and of course an egg. Hopefully, this is a dish worthy of Uncle Roger's approval!
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Sichuan Spicy Cold Noodles | Chinese Recipe | 香辣涼面 | wa's Kitchen
In Hong Kong we used to go to a restaurant called Sijie Sichuan in Causeway Bay with my friends. They had great cold noodles but they insisted on not sharing the secret of their recipe ????. So I tried to build it up from memory of the seasoning and I am happy with the result, whether it is the same or not. I hope you will like it. Please give it a try! Oh and actually you cool also use this topping on rice ;-)
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Ingredients (for 1 to 2 people) :
- 1 garlic clove
- 1 tbsp sichuan peppercorn oil
- 2 tbsp vegetable oil
- 1 tsp chinese light soy sauce
- 1 to 1.5 tsp sugar
- 1/2 tsp chinkiang chinese black vinegar
- 50g (approx) preserved mustard leaves
- 1/2 tsp sesame oil
- 30g or more peanuts (roasted and salted)
- 1/2 to 1 tbsp korean chili flakes
- 1 to 2 tbsp sichuan pepper
- a dash of salt if you need it
- 1 to 2 people serve of egg noodles
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Bibim-guksu (Spicy mixed noodles:비빔국수)
Here is another quick and delicious recipe made with fermented kimchi: bibim-guksu, cold spicy noodles! It’s one of my favorites, so I make it often.
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