Can I make this recipe ahead of time?
You can prepare the sauce and shred the chicken a day in advance. Cook the noodles just before serving for the best texture.
LUNCH
Sichuan Spicy Cold Noodles with Shredded Chicken and Sesame Sauce
Enjoy a refreshing and flavorful lunch with these Sichuan-inspired cold noodles. Tender shredded chicken and a rich, spicy sesame sauce coat chewy noodles, offering a perfect balance of heat and nutty goodness.
HOW TO MAKE IT
Let's cook.
01
Cook the noodles according to package directions until al dente. Drain thoroughly and rinse with cold water until completely chilled. Drain again very well to remove excess water.
02
While noodles cook, prepare the sauce: In a medium bowl, whisk together tahini, soy sauce, Chinkiang vinegar, Sichuan chili oil, sugar, ground Sichuan peppercorns, and water until smooth and well combined.
03
Add the shredded chicken to the bowl with the sauce and toss to coat evenly.
04
Add the chilled noodles to the bowl with the chicken and sauce. Toss everything together until the noodles are thoroughly coated.
05
Divide the noodles between two serving bowls. Garnish each serving with chopped peanuts and scallions before serving immediately.
About This Recipe
Enjoy a refreshing and flavorful lunch with these Sichuan-inspired cold noodles. Tender shredded chicken and a rich, spicy sesame sauce coat chewy noodles, offering a perfect balance of heat and nutty goodness.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, lightly toast the Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant before grinding. Adjust the amount of chili oil to your preferred spice level. A splash of sesame oil can be added to the sauce for more aroma.
Easy Substitutions
You can use firm tofu or edamame for a vegetarian option instead of chicken. Peanut butter can replace tahini in a pinch, though the flavor will be slightly different. Rice vinegar can be used if Chinkiang vinegar is unavailable, but use slightly less as it's milder.
Storage & Reheating
Store leftover noodles and sauce separately in airtight containers in the refrigerator for up to 2 days. Recombine and toss just before serving. The noodles may absorb more sauce over time, so you might need to add a little water or extra sauce when serving leftovers.
Serving Suggestions
Serve these noodles as a light lunch or a refreshing appetizer. Pair them with a simple cucumber salad for a complete meal. A side of steamed bok choy or blanched spinach would also complement the dish well. For an added crunch, sprinkle with toasted sesame seeds.
Common Mistakes
Overcooking the noodles will make them mushy; cook only until al dente. Not rinsing the noodles thoroughly with cold water will result in sticky noodles. Not draining the noodles well after rinsing will dilute the sauce. Not mixing the sauce thoroughly can lead to uneven flavor distribution. Skipping the Sichuan peppercorns will miss a key flavor profile of the dish.
Frequently Asked Questions
What kind of noodles should I use?
Fresh egg noodles are ideal, but dried spaghetti or even ramen noodles (without the seasoning packet) can work well.
Is this dish very spicy?
The spice level is adjustable. Start with 1 tablespoon of Sichuan chili oil and add more to taste. The Sichuan peppercorns add a unique numbing sensation rather than just heat.
MORE TO KNOW
The key to great cold noodles is ensuring they are thoroughly chilled and well-drained after cooking. This prevents them from becoming sticky and allows the sauce to adhere better. The balance of nutty tahini, savory soy, tangy vinegar, and fiery chili oil is what makes this dish so addictive. Don't skip the ground Sichuan peppercorns; they provide a unique numbing sensation (ma la) that is characteristic of Sichuan cuisine.
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