Cold chicken, sesame and Sichuan dressing noodles

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.