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Sichuan Chicken Noodles

Sichuan Chicken Noodles

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    10mins

Asian Food Fusion Chinese Food Chicken Rice or Noodle Dinner Lunch

What You Will Need

Ingredients

  • 500g Fresh udon noodles
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 2 tsp Oil
  • 100g Broccolini, roughly chopped
  • 100g Kale, stems removed & roughly chopped
  • 2 Spring onions, sliced
  • 200g Leftover rotisserie chicken, shredded

Sauce Mix

  • 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • 2 tsp Lee Kum Kee Chiu Chow Style Chilli Oil, or to taste
  • 1 tsp Sichuan peppercorns, toasted & ground
  • 1 Garlic clove, crushed
  • 1 tsp Ginger, grated
  • 1 tbsp Black vinegar (or rice vinegar)
  • 1 tsp Sugar
  • A pinch of salt

Made with
Lee Kum Kee products

013097 - CHIU CHOW 205G X 12 - FRONT V5 copy (1)

Chilli Sauce

Chiu Chow Style Chilli Oil
Premium Dark Soy Sauce_500ml_AU - FRONT 070524

Soy Sauce

Premium Dark Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Whisk the sauce mix ingredients together until well combined. Set aside.
  2. Cook noodles according to packet instructions. Drain and refresh under cold water, then toss with Lee Kum Kee Pure Sesame Oil and set aside.
  3. Heat oil in a wok or large skillet over high heat. Add broccolini and stir fry for 1 minute. Add kale and spring onion and fry for another minute. Add chicken and sauce mix and simmer until sauce thickens, about 3 minutes. Add noodles and toss until hot and saucy. 
  4. Serve Sichuan chicken noodles drizzled with extra Lee Kum Kee Chiu Chow Style Chilli Oil.