Chicken

These Xi'an cold noodles are your new best friend this season

Name: Xi'an cold noodles with spicy shredded chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500g chicken breast fillets; 1 onion, halved; 2 tsp dried chilli flakes; 1 bunch coriander, leaves finely chopped, roots washed; 10cm piece ginger, peeled, sliced; 1/4 cup (60ml) sunflower oil; 300g dried udon noodles; 4 spring onions, white part finely chopped, green tops thinly shredded; Telegraph cucumber, thinly shredded Micro herbs, to serve; 100ml black vinegar (from Asian food stores); 1 tsp sesame paste; 1/4 tsp sesame oil; 1/4 cup (60ml) soy sauce; 1 tsp caster sugar; 1 tsp dried chilli flakes; 3 tsp chilli condiment (fermented dried chilli in oil – from Asian food stores)

1 rating

15m

30m

Xi'an cold noodles with spicy shredded chicken

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by Phoebe Wood

Sep 06, 2019

Up the ante and bring a Shanghai noodle bar to your home with this Xi'an noodle recipe.

500g chicken breast fillets
1 onion, halved
2 tsp dried chilli flakes
1 bunch coriander, leaves finely chopped, roots washed
10cm piece ginger, peeled, sliced
1/4 cup (60ml) sunflower oil
300g dried udon noodles
4 spring onions, white part finely chopped, green tops thinly shredded
Telegraph cucumber, thinly shredded Micro herbs, to serve

Black vinegar dressing

100ml black vinegar (from Asian food stores)
1 tsp sesame paste
1/4 tsp sesame oil
1/4 cup (60ml) soy sauce
1 tsp caster sugar
1 tsp dried chilli flakes
3 tsp chilli condiment (fermented dried chilli in oil – from Asian food stores)

Method

1.

Place chicken, onion, chilli, coriander root and half the ginger in a large casserole over medium-high heat. Cover with 2L (8 cups) cold water. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until chicken is cooked through. Remove from heat and allow chicken to cool in water. Shred chicken.
2.

Heat sunflower oil in a small frypan over medium-high heat. Cut remaining ginger into matchsticks and squeeze in paper towel to remove excess liquid.
3.

Carefully add to frypan and cook, stirring, for 2-3 minutes until crisp and golden. Cook noodles according to packet instructions, then drain and refresh.
4.

Combine dressing ingredients in a bowl. Toss chicken with coriander leaves and white spring onion. Pour dressing into the base of 4 serving bowls.
5.

Top with noodles, chicken, green spring onion, cucumber, fried ginger and micro herbs.