Chinese Cold Chicken Noodle



Chinese Cold Chicken Noodle


 Light, refreshing, and easy to make, this cold noodle is perfect for a summer weeknight dinner.




  • 1 lb Chinese noodles or your favorite noodle
  • 1 lb green bean sprout or 1 English cucumber ,peeled and shredded ( or any green vegetable you have on hand)
  • 1 lb chicken breast  (cooked)
  • 1/2 tbsp. sesame oil
  • 3 tsp. sugar
  • 2 tsp. vinegar
  • 1/2 tbsp. sesame paste
  • a small pinch of salt
  • 1 tbsp. light soy sauce
  • 1 tbsp. Szechuan style chili oil + a slightly more for drizzling ,or as needed
  • 1 garlic cloves ,smashed and finely chopped
  • chopped scallion for garnishing
  • smashed toasted peanuts for garnishing



Step 1:     Cook the noodles according to the instruction on the package.   Once finished cooking, take out the noodles and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly.
Step 2:    Blanch green bean sprout in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 20 seconds. Drain and shock in a bowl of ice water to stop from cooking.    If using cucumber,  just thinly slice it.   Shred the chicken breast.
Step 3:    When the noodles are completely cooled down, add blanched green bean sprouts and all the other seasonings. Mix well and serve cold.
Drizzle some chili oil on top, garnish green onion and roasted peanuts.