Sichuan Chicken Noodle Salad


  • 3/4 pound thin noodles
  • 2 tbsp. canola oil
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. sugar
  • 2 garlic cloves, minced
  • 2 cucumbers, peeled, seeded and shredded on mandolin or food processor
  • 1 red bell pepper, chopped
  • 2 spring onions, thinly sliced, plus extra for garnish
  • 1 tsp. toasted sesame seeds


  • 2 boneless skinless chicken breasts
  • 1 tsp. ginger, grated or minced
  • 2 spring onions, coursely chopped
  • 10 Sichuan peppercorns


  • 1/4 cup canola oil
  • 2 star anise
  • 1 tbsp. ginger, finely chopped
  • 1 tbsp. toasted sesame seeds
  • 1 tsp. ground Sichuan pepper
  • 1 tsp. chili powder


For poached chicken, place ingredients and 1 tsp. salt in a saucepan and cover with cold water. Bring to a simmer and cook for 10 minutes, or until chicken is tender. Remove chicken and let cool. Shred and place in a bowl.

For Sichuan spice oil, heat oil and star anise in a saucepan over medium high heat until oil shimmers. Combine remaining ingredients in a heatproof bowl. Remove star anise from oil and discard. Pour oil into bowl and combine with a spoon.

Cook noodles in a saucepan of boiling water until tender. Drain and rinse under cold water. Shake off excess water and transfer to a bowl. Add canola oil, soy sauce, vinegar, sesame oil, sugar, and garlic. Toss to combine, then add cucumber, red bell pepper, spring onions and shredded chicken. Drizzle the Sichuan oil and toss to combine. Serve with scattered sesame seeds and extra spring onion.


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