Cold Noodles With Sichuan Dressing Liang Mian 凉面 Recipes
COLD NOODLES WITH SICHUAN DRESSING (LIANG MIAN, 凉面)
Pungent, aromatic and refreshing, cold noodles with Sichuan dressing is such a delectable dish to try! My recipe explains in detail the cooking method, ingredient sourcing and topping inspirations.
Provided by Wei Guo
Categories Side Dish
Time 25m
Number Of Ingredients 18
Steps:
- Put minced garlic, Sichuan pepper & star anise into a small bowl. Add hot water. Leave to infuse.
- Option 1: Put the chicken on a plate. Steam for 15 mins over medium heat. Transfer to another plate to cool.
- Option 2: Place the chicken in a roasting tray. Cover the tray with tin foil. Cook for 20 mins in a preheated oven at 390°F/200°C/Fan 180°C. Transfer to a plate to cool.
- Bring a pot of water to a full boil. Add noodles. Boil until they are just cooked or a little undercooked. Be attentive to avoid boiling over.
- Drain the noodles. Rinse under tap water to cool.
- Transfer to a large bowl. Add sesame oil. Toss well.
- Shred the chicken either by hand or with a knife. Add to the noodles along with cucumber, scallions and fresh chilli.
- Drain the aromatic water through a sieve. Discard the garlic & spices. Pour the water over the noodles. Add all the ingredients for the dressing and mix well.
- Transfer the noodles to 2 serving bowls. Top each one with coriander, peanuts (if using).
Nutrition Facts : ServingSize 1 serving, Calories 439 kcal
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