1 litre chicken stock
2 spring onions, cut into 4 cm lengths
1 tsp Sichuan peppercorns
4 chicken breasts
250g fresh egg noodles
1 tsp sesame oil
2 Lebanese cucumbers, seeded and cut into batons
2 spring onions, thinly sliced (extra)
Toasted sesame seeds, to serve
Coriander, to serve
Asian chilli oil, to serve
Bang bang dressing
¼ cup Chinese white sesame paste (or tahini)
2 tbsp soy sauce
1 tbsp Chinese black vinegar (Chinkiang)
2 tsp caster sugar
1 tbsp sesame oil
½ tsp chilli flakes
½ tsp ground Sichuan peppercorns
¼ cup reserved poaching stock
- Place stock, spring onions and peppercorns in a large saucepan over high heat; bring to a boil. Rub the chicken with 1 tsp sea salt flakes and lower into the boiling stock. Cover with a lid, take off the heat and set aside to poach for 15 minutes, or until chicken is cooked through.
- Drain (reserving stock for dressing) and shred the chicken. Cool and refrigerate until needed.
- For the dressing, combine sesame paste, soy sauce, vinegar, sugar, sesame oil, chilli flakes, pepper and poaching stock together in a small bowl and whisk to combine.
- Cook the noodles in salted boiling water for 2-3 minutes, drain and refresh in iced water. Place in a large bowl, drizzle with sesame oil and gently toss to coat. Add the cucumber, extra spring onions and chicken. Drizzle over half the dressing and toss to coat. Divide between bowls, serve with extra dressing, sesame seeds, coriander sprigs and chilli oil.
Store the chicken breasts refrigerated in a little of the poaching broth for up to 4 days. The stock will ensure your chicken breasts don’t dry out. The bang bang dressing can be made in a jar, ready to shake and serve. Store refrigerated for up to 1 week.
FREEZE: store cooked chicken breasts in stock in an airtight container and freeze for up to
2 months. You can also make the dressing and store in a separate container in the freezer.
THAW: place in the fridge for 3 hours.