Chilli Crisp Noodles (Cold Noodles with Lao Gan Ma Sauce)
A delicious and authentic noodles and dumplings recipe for Chilli Crisp Noodles (Cold Noodles with Lao Gan Ma Sauce), prepared with traditional seasonings and techniques.
Ingredients
- • 5 oz dried wheat noodles (such as udon noodles) ((or 8 oz fresh wheat noodles) (*Footnote 1))
- • 1/2 lb chicken tenderloins
- • 1/4 cup Lao Gan Ma chilli crisp ((or other chilli crisp you prefer))
- • 3 tablespoons light soy sauce
- • 1 tablespoon Chinkiang vinegar
- • 2 tablespoons Chinese sesame paste ((or tahini))
- • 2 teaspoons toasted sesame oil
- • 1 tablespoon honey ((or sugar))
- • 1 teaspoon ground ginger
- • 1/2 teaspoon ground Sichuan peppercorn
- • 1/4 red onion (, thinly sliced)
- • 1 persian cucumber (, julienned)
- • 1/4 cup salted dry-roasted peanuts (, chopped)
- • 1/4 cup fresh coriander (, chopped)
Preparation Steps
Bring a large pot of water to a boil. Cook noodles according to package directions. Once done, transfer the noodles to a colander to drain, then rinse with cold tap water to stop cooking. Drain and set aside.
Bring the same pot of water back to a boil and add chicken tenderloins. Keep the water at a very low simmer that barely bubbles. Cook the chicken for 5 to 7 minutes, until just cooked through. Transfer to a plate to cool. Then shred the chicken using two forks.
Mix the chilli crisp, soy sauce, Chinkiang vinegar, sesame paste, sesame oil, sugar, ginger, and Sichuan peppercorn together in a medium bowl.
In a large bowl, combine the cooked noodles (*Footnote 2), red onion, chicken, cucumber and most of the noodle sauce, reserving 1 to 2 tablespoons. Toss to coat well. Transfer to each individual serving bowl, top with peanuts and fresh coriander, if using. (*Footnote 3) Taste the noodles and mix in the remaining sauce if needed. Serve at room temperature with the remaining sauce.