Saturday, March 28, 2009

Sichuan noodles with cool cucumber

Hi all,

This was something that I just whipped up with the leftover roast chicken (see below). I just used whatever veggies that we had in the fridge, so if you don't have the exact set of veggies that match my recipe, don't worry about it. The sauce I used is Lee Kum Kee's Sichuan Spicy Noodle Sauce.

It is not super spicy but has a nice flavour, it also can be used as a dipping sauce. the sauce, along with the egg noodles, can pretty much be found in any Asian supermarket. The cucumber added a nice touch to the dish, it was really refreshing to have. Enjoy!!

1/3 English cucumber, cut into thin slices
2 chicken breasts, cooked and shredded
1/4 cup green onions
1 tbsp garlic, minced
1/2 cup shitake mushrooms, sliced
1/2 cup napa cabbage
2 tbsp sesame oil
2 tbsp suchuan sauce
2-3 rounds/bundles of eggs noodles
Few sprigs of cilantro, chopped
salt and pepper
  1. Bring a big pot of water to boil, add salt and throw in the egg noodles for about 5 minutes. Once the noodles are done, pour into a strainer and rinse with cold water.
  2. Heat sesame oil in a large skillet, add green onions and garlic. Saute for a minute.
  3. Stir in mushrooms, napa cabbage and chicken. Stir and heat through.
  4. Add the egg noodles, make sure that all the ingredients are mixed well into the noodle
  5. Add 2 tbsp of the sauce, mix well. Adjust taste with salt and pepper, or more sauce if you like it to be spicier.
  6. Pour the noodles into a bowl, top with cilantro and cucumber slices.


W said...

adding the cucumbers was a cool idea :)

Anonymous said...

mmm! Yum, sounds like a great refreshing noodle salad too. Maybe topped with sesame seeds...

Annie and Derek said...

This dish was absolutely delisheroo! I couldn't stop eating it. The mix of the slightly spicy shichuan sauce and the cool cucumber was to die for.