Chinese Cold Noodles Recipes(中国凉面)
Today, there is Chinese food that is popular in China, especially on warm days. You can also prepare well and just tastes super delicious!
Chinese Cold Noodles
Cold Noodles (Liang Mian/凉面) simply means “cold pasta” and is a popular summer snack in China. It’s sort of a pasta salad. When this was March for the time in China, I ate this food in Chengdu, the capital of Sichuan province.
That’s why there is also a Sichuan style version of Ji Si Liang Mian (鸡丝 凉面) – cold noodles with chicken. The pasta is a super delicious sesame sauce. I strongly recommend you to use Chinese sesame paste *. Unlike Tahin, it still contains peanut, giving it a rounder taste and less bitter taste.
In addition, this Chinese dark Zhenjiang or Chinkiang vinegar (镇江 香醋) * is important for the authentic taste. By the way, you also need it for a lot of other Chinese food. You can actually get both in every Asia market.
Homemade Sichuan chili oil provides the typical hotness. Depending on how much you use of it, you get a good sweat, which provides additional cooling on hot days.
- 400 g chicken breast
- 2-3 slices of ginger
- 1 clove of garlic
- 500 ml Rice wine
- 1 teaspoon Szechuan pepper
- 1 teaspoon salt
- 500 g Chinese noodles (made from flour)
- 1 cucumber
- 2 spring onions
- 2 carrots
- 300 g of mung bean sprouts
- 15 g dried Mu-Er mushrooms
- 15 g cilantro
- 4 teaspoon roasted and salted peanuts
- 0.5 teaspoon Sichuan chili oil
- 4 tablespoon Chinese sesame-peanut paste *
- 6 tablespoon bright soy sauce
- 6 liters of warm water
- 8 tablespoon Chinese dark vinegar *
- 1 tablespoon sesame oil
- 3-4 grated Garlic cloves
- 2 tablespoon sugar
For the sesame sauce:
- Put water in a small saucepan. Add chicken breasts, rice wine, ginger, 1 spring onion, garlic clove, Szechwan pepper, and salt and bring to a boil once. Then let it simmer over low heat for about 20 minutes. Then remove the breasts and allow to cool completely (the broth is no longer needed). Then grasp the meat with your hands in long strips and set aside.
- Blanch the sprouts briefly in boiling water and immediately quench in cold water.
- Soak the mushrooms in hot water for 10 minutes. Then cook again in a pot of fresh water for about 5 minutes and also quench in cold water.
- Cook noodles according to instructions and also quench with cold water.
- Cut cucumber and carrots into fine strips. Cut spring onions into small rings. Roughly cut mushroom. Roughly chop the coriander.
- Mix all ingredients well, creating a slightly creamy sauce.
- Put noodles in a bowl. Topping of cucumber, carrots, sprouts, mushroom, spring onions and chicken breast. Finally add sesame sauce, chili oil, coriander, and roasted peanuts.
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