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Cold noodles

Cold Noodles

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Prep Time:20 minutes
Course: Main Course
Cuisine: Chinese
Keyword: leftovers,, Quick Dinner
Servings: 4

Ingredients

Chili oil dressing

  • 1/2 tsp Sichuan peppercorn optional
  • 2 tbsp chili flakes
  • 4 tbsp canola oil
  • 1/2 tsp salt
  • 1 1/2 tbsp sugar
  • 4 tbsp soy sauce
  • 4 cloves garlic

Toppings

  • 1 cup julienned carrots
  • 1 cup julienned cucumbers
  • 1/2 cup shredded rotisserie chicken
  • 1/4 cup cilantro optional
  • 2 handful wheat noodles
  • 6 cups cold turkey stock or any stock, drained

Condiments

  • Apple Vinegar (optional)

Instructions

  • Make the chilli oil first. Put the Sichuan peppercorn and chili flake into a bowl. Heat up the chili oil on low heat. The oil should be heated up to the point where you can see tiny bubbles when you put in fork or a knife.
  • Pour the oil gently into the bowl with the chili flake. It will bubble, wait until bubbling subsides.
    Sauce for cold noodles
  • Add in the rest of the ingredients into the oil and set aside.
  • Boil water for noodles
  • Cut the carrots, cucumbers and cilantro and set aside
    Prepared toppings for cold noodles
  • strain the stock of your choice and set aside
  • Once the water boils, put in your noodles. Turn it to medium, boil for about 6 min.
  • Drain your noodles and immediately rinse with cold water. This stops the cooking process and makes the noodles chewier. Place your noodles into the individual bowls.
  • Assemble all your prepared ingredients and top up with the dressing. Add some vinegar to help balance the chili oil dressing.
    Cold noodles with topping

Notes

I like adding in vinegar because it helps to balance the chili oil and also add some freshness to the dish.