Hi all my lovely foodies! It s CiCi here.
The weather is getting hotter. If you have no appetizer, you have to check
out this cold sesame noodles recipe. It will be sure to bring back your appetizer!
To cook the chicken, in a pot of water, over high heat, add in the salt. Whisk.
Transfer in the chicken breast, onion, scallions, ginger, and star anise.
Bring it to a boil, turn to low heat, and cook for 25 minutes.
Remove the chicken, and let it cool for 10 minutes.
Shred the chicken with your hands into small pieces for 10 minutes.
To make the sauce, in a bowl, add the sesame paste, creamy peanut butter, sugar,
soy sauce, Chinkiang vinegar, sesame oil, and Sichuan peppercorn oil. Whisk
until combined. Pour in the chicken stock, a little at a time,
until the sauce it's at the right consistency. Whisk.
Transfer in garlic and toasted sesame seeds. Mix well.
To prepare for the toppings, julienne the cucumber,
and julienne the carrot.
To cook the noodles, in a large pot of water, over high heat, bring it to a boil.
Cook the noodles until al dente, 3 minutes. Run it under running water.
To serve the noodles, in a bowl, transfer in the noodles, cucumber,
carrots, and chicken. Also add in the sesame sauce, chili oil,
and cilantro. Mix and enjoy!