Cold Spicy Noodles Leng Mian Recipes

COLD NOODLES WITH SICHUAN DRESSING (LIANG MIAN, 凉面)

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).

COLD SPICY NOODLES (LENG MIAN)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.
• Rinse cooked spaghetti in cold water until totally cooled off; drain well.
• Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.