serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
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Episode 2
episode • Hong Kong Gourmet With Justine Schofield • travel • 30m
G
episode • Hong Kong Gourmet With Justine Schofield • travel • 30m
G
Ingredients
- 400 g fresh thin wheat noodles
- 300 g shredded cooked chicken (e.g. poached)
- 1 long (telegraph) cucumber, julienned
- 2 spring onions, finely sliced
- Sesame seeds, toasted to garnish
- ¼-½ tsp sesame oil
Sichuan dressing
- 4 tbsp crispy chilli oil (or to taste)
- ¼ tsp Sichuan pepper, toasted and crushed
- 1 tbsp soy sauce
- 1 tsp caster sugar
- 3 tbsp chicken stock
Sesame dressing
- 3 tbsp tahini
- 2 tsp Chinkiang black vinegar
Instructions
- For the Sichuan dressing, combine the ingredients together in one bowl.
- For the sesame dressing, combine the tahini with 150 ml of water to thin out. Add the vinegar and combine.
- Bring a pot of water to the boil, add the noodles and cook as per packet instruction. Drain noodles and rinse under cold running water to refresh and cool. Add a tiny drizzle of oil to keep them separated. Place in a bowl with the chicken and the sesame oil. Toss together.
- Divide Sichuan dressing into 4 bowls and then top with noodles. Top with cucumber and spring onions and another drizzle of sesame dressing and toasted sesame seeds to garnish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Episode 2
