雞絲涼麵 - spicy cold noodles with chicken slivers

serves 4
adapted from fuchsia dunlop’s land of plenty: a treasury of authentic sichuan cooking

2 chicken breasts
pepper, soy sauce
1 lb fresh chinese noodles, shanghai-style
peanut of vegetable oil
2 large handfuls of bean sprouts
4 scallions, thinly sliced

2 1/2 tbsp sesame paste
2 tbsp soy sauce
2 tbsp chinkiang vinegar
1 tbsp + 1  tsp white sugar
3 cloves garlic
1/2 tsp ground roasted sichuan pepper
2-3 tbsp chili oil with chile flakes (or hunan chili paste)
1 tbsp sesame oil

Preheat oven to 350 degrees. Season chicken breasts with pepper and soy sauce and roast for 30 minutes, flipping halfway through. Let cool and tear or cut into 1/4 inch thick slivers. 

Cook noodles in boiling water according to directions (usually 3-4 minutes) - make sure not to overcook. Rinse in cold water, drain, and mix with oil to prevent sticking (I didn’t really need the oil, just rinsed with enough water to wash off the starches that cause stickyness and consumed quickly).

Blanch bean sprouts for a few second in boiling water, then rinse with cold water and drain. Combine all seasonings into sauce - add water to dilute to desired consistency.

To serve, layer sprouts, noodles, chicken, and scallions. Pour sauce and toss.

NOTE: this is a spicy dish, thus the title. The measurements above, sans sichuan peppers, are for a less spicy sauce as I was making for my mom, aka does not like spicy. To make spicier, add more chili paste and sichuan peppers.

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