Sichuan Shredded Chicken NoodlesCool NoodlesIngredients: Alkaline wheat flour noodles (250g), cooking oil (200ml green),bean sprouts,50g,chicken breast meat100g,gingerjulienned 10g, minced ginger 5g,mung beans100g,cucumber2 stalks, garlic paste 15g, whitesesame seeds15g, star anise 2 pieces, white sugar 3g, salt 8g,soy sauce10ml，vinegar5ml，cubes of star anise1 piece,chili powderflour 20g,sesame seedspowder 5g, chopped green onions 15g,

How to make Sichuan Shredded Chicken Noodles

1. Rinse the dried mung beans clean and place them in a large bowl, then add warm water to cover about 5cm above the beans, along with 3 grams of salt. Soak overnight until the beans are soft and expanded.

2. Place the chili powder into an oven-safe bowl, then add white sesame seeds, star anise cubes, and bay leaves.

3. Pour (30ml) of oil into a pan, heat over mediumfire,until it reaches about 50% hotness. Add the minced ginger and fry until the ginger turns golden yellow but not black (be careful not to burn the ginger). Turn off the heat, use a sieve to remove the fried ginger and discard it, then immediately pour the hot oil over the chili powder mixture while stirring well to form spicy chili oil; set aside to cool before using.

4. Drain the soaked mung beans, dry them with a towel or air-dry for a bit.

5. Heat 50ml of cooking oil in a wok over medium heat until it is about 30% hot, then add the dried mung beans and fry on low heat until they turn slightly golden brown. Remove from the pan and drain the excess oil before setting aside to cool.

6. Mix garlic paste and minced ginger together in a bowl, adding 5 grams of salt and 100ml of cold boiled water, then set it aside as ginger-garlic water.

7. Clean chicken breast meat and cook in a pot of water until fully cooked. Drain and dry the meat, then shred into thin threads.

8.green beanssprouts,wash and clean them thoroughly, then blanch in boiling water for a moment.cucumber

9. Pour oil (remaining 20ml) back into the pot and bring it to a boil over high heat.noodles, cover the pot.Cook until boiling again, add some cold water to return to a boil immediately, then turn off the heat right away.

10. Drain the noodles and place them in large bowls.Stir the noodles with chopsticks continuously while fanning with an electric fan or fan to quickly dry and cool them down.

11. Once the noodles are slightly warm but not scalding, pour (remaining 20ml) of oil over the noodles and continue to stir, fan, until the noodles are evenly coated with oil, becoming glossy and separated without sticking together.

12. Place an appropriate amount of cooked noodles in a bowl, add bean sprouts, cucumber strips, shredded chicken, soy sauce, vinegar, sugar, spicy chili oil, ginger-garlic water, sesame powder, and green onions on top, then mix well before serving.

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