Sichuan cuisine is the spicy, so this salad is only for spicy lovers. Instead of chicken, you can use boiled turkey, pork or seafood.
Pick your recipe
You will need
- - 2 chicken fillets;
- - 250 g of Chinese egg noodles;
- - 2 carrots;
- - 1 cucumber;
- - 2 handfuls of sprouts of golden beans;
- - 1 teaspoon of sesame oil;
- - a bunch of green onions.
- For refueling:
- - 3 cm ginger root;
- - 2 chili peppers;
- - 4 tbsp. tablespoons of soy sauce;
- - 3 tbsp. tablespoons peanut butter;
- - 3 tbsp. tablespoons sake or rice wine;
- - 2 tbsp. tablespoons of sugar;
- - 1 tbsp. a spoon of rice vinegar;
- - 1 tbsp. a spoonful of sesame oil.
Instruction manual
1
Bake chicken breasts in the oven at 180 degrees. It will be enough 15 minutes. After this, cool, cut the fillet into strips, or divide by hand into fibers.
2
Prepare a dressing. Peel the chili peppers from the seeds, chop the pulp. Peel the ginger root, cut into small pieces. Crush the ginger and the white part of the green onion with the flat side of the knife. Heat the peanut butter in a skillet, put chili, onion, ginger. Cover, remove from heat, cool. Strain the oil, and you can throw away all the spices. Mix the peeled hot oil with vinegar, sesame oil, soy sauce, sugar and rice wine. Stir until sugar dissolves, set the dressing aside.
3
Boil the Chinese noodles according to the instructions on the packaging, fold in a colander, rinse with water, dry, mix with sesame oil. Peel the cucumber, cut in half, remove the seeds. Cut the peeled carrot and cucumber into thin strips, green onion into 2-3 cm slices.
4
Now put the noodles in plates, top with carrots, cucumbers, green onions, bean sprouts. Place in the middle pieces of baked chicken. Before serving, pour fragrant dressing, mix lightly. Sichuan chicken salad with egg noodles should be served chilled.