Last Updated on July 13, 2024 by Simon Fan
Refreshing and appetizing, cold noodles are always in high demand on a hot day.
They’re highly customizable and easy to make. Simply use kitchen staples to prepare flavorful toppings and make a tasty sauce. Cook the noodles as you normally would, then rinse them with cold water to chill. Finally, toss everything together and you’re in for a nice treat.
Among the numerous possibilities, cold noodles with shredded chicken (鸡丝凉面) are a favorite in many Chinese households. The toppings often include slivered cucumbers for their crunchy texture and cooling properties. In the Shanghai region, blanched mung bean sprouts are often used as well. Celery, carrots, bell peppers, and tomatoes are other go-to options.
How you make the sauce is totally your call. Here, I use a mixture of soy sauce, Zhenjiang vinegar, sugar, chili oil, and chili sauce. A creamy sesame-peanut sauce (recipe here) is wonderful too.
By the way, you can use rotisserie chicken as a shortcut.
Cold noodles with shredded chicken (鸡丝凉面)
Serves 2
Ingredients
4 oz (115 g) seedless cucumber
2 scallions
1-inch (2.5 cm) piece of ginger, sliced
8 oz (230 g) boneless, skinless chicken breast
2 teaspoons Shaoxing wine
4 oz (115 g) mung bean sprouts
8 oz (230 g) fresh wheat noodles or 5⅓ (150 g) dried noodles, preferably alkaline
Sauce
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon Zhenjiang vinegar
2 teaspoons water
¼ teaspoon sugar
1 tablespoon plus 1 teaspoon chili oil, sesame oil, or a mix of both
Chili sauce (optional)
Directions
- Cut the cucumber diagonally into thin slices about 2 inches (5 cm) long, then cut the slices into matchsticks.
- Thinly slice one of the scallions and half the remaining one.
- Place the scallion halves, ginger, chicken, and wine in a pot just large enough to accommodate them. Add enough water to cover. Bring to a boil over high heat, skim off any surface scum, and reduce the heat to a gentle simmer. Cook until the juices of the chicken run clear when a thin knife is inserted, 5 to 8 minutes depending on the shape of the breast. Transfer the chicken to a plate. Once it has cooled, shred it by hand with the grain. You can strain the cooking liquid and use it for a soup.
- In the meantime, bring a large pot of water to a boil. Blanch the sprouts until just wilted, about 45 seconds. Transfer them to a colander to drain. Cook the noodles until just cooked through (al dente). Do not overcook. Transfer them to a colander and rinse under cold water to cool. Drain thoroughly, shaking well to remove excess water, then toss with a little vegetable oil to prevent sticking.
- In a small bowl, combine all the ingredients for the sauce.
- Divide the noodles, toppings, sliced scallion, and sauce between 2 serving plates or bowls. Mix well before eating.
