Cold Shanghai Noodle Salad with Sichuan-Style Shredded Chicken

Sichuan's signature chili heat and peppercorn tingle meet refreshing, chewy Shanghai noodles in this chilled dish, with Custom Culinary® Sichuan Styled Pizza Sauce taking on a new role as a noodle dressing.

Made with:

Custom Culinary® Sichuan Styled Pizza Sauce

What You'll Need

Ingredients:

Amount	Ingredients
6 tbsp	Custom Culinary® Sichuan Styled Pizza Sauce
200-250 g	Shanghai noodles
120 g	Chicken breast
¼	Cucumber, julienned
¼	Carrot, julienned
½	Red bell pepper, julienned
¼	Onion, thinly sliced
As needed	Chopped scallions
As needed	Chopped cilantro
1 tsp	Sesame oil
To taste	Salt

Marinade:

Amount	Ingredients
10 g	Custom Culinary® Hot & Spicy Marinade
10 ml	Water
A little	Cooking oil

Note: you can use soba or other noodles suited to cold dishes instead of Shanghai noodles. Adjust the Sichuan Styled Pizza Sauce to taste, using at least 3 tablespoons for best results.

Preparation

1. Mix the marinade ingredients and marinate the chicken for 30 minutes, or overnight for best results.Steam the chicken breast until cooked through, then shred by hand.

2. Cook the Shanghai noodles according to the package instructions. Rinse under cold water, drain, then toss with a little sesame oil and set aside.

3. In a large bowl, combine 1 to 2 tablespoons of Sichuan Styled Pizza Sauce with the shredded chicken, cucumber, carrot, red bell pepper and onion.

4. Toss the Shanghai noodles with salt and 3 to 4 tablespoons of Sichuan Styled Pizza Sauce.

5. Divide the noodles between plates. Top with the chicken and vegetable mixture, scatter over the scallions and cilantro, and serve.

Tips:
For juicy, tender shredded chicken, use boneless chicken fillets or thigh meat with a little chicken skin and fat.

For batch preparation, steam and shred the chicken, then toss with sesame oil.Divide into portions, seal in vacuum bags suitable for microwave or sous vide use, and refrigerate.Before serving, place the bags in warm water to reheat.

Chef Tips

Marinate chicken breast with Custom Culinary^® Hot & Spicy Marinade, steam until cooked and shred finely. Cook the Shanghai noodles, rinse in cold water, drain and toss with sesame oil. Mix with the Sichuan Styled Pizza Sauce, shredded chicken, julienned cucumber, carrot and red bell pepper, and onion.

The bright red sauce is fragrant and gently tingling, followed by mild chili heat. Cool noodles and crisp vegetables keep each bite fresh and light. Simple to assemble, this is an appetizing Chinese-inspired main for Hong Kong café menus.