Chicken Noodles with Two Chiles
双椒鸡炒面
Chicken thigh, green and red chiles and Sichuan peppercorns are tossed with noodles and chili oil.
Published
Ingredients
Quantities are included where specified in the original recipe.
- chicken thigh meat
- noodles
- 2 spoonfulsstarch
- a littleoyster sauce
- pepper
- ginger
- garlic
- Sichuan peppercorns
- green and red chiles
- light soy sauce
- dark soy sauce
- a littlechicken bouillon
- 1 spoonfulchili oil
- cooking oil
- a littlesalt for noodle cooking water
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Cut the chicken into small pieces and mix with 2 spoonfuls starch, a little oyster sauce, pepper and oil.
- 02
Boil water with a little salt. Cook the noodles until not quite fully cooked, then rinse with cool water.
- 03
Pan-fry the chicken until cooked and remove it. In the remaining oil, fry ginger, garlic, Sichuan peppercorns and green and red chiles.
- 04
Return the chicken. Add light soy sauce, dark soy sauce, chicken bouillon, oyster sauce and chili oil and stir-fry until fragrant.
- 05
Add the noodles and toss until cooked through and evenly coated.
Illustrated Cooking Guide
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Cooking Method
Chicken Noodles with Two Chiles
Chicken thigh, green and red chiles and Sichuan peppercorns are tossed with noodles and chili oil.
Ingredients
- chicken thigh meat
- noodles
- 2 spoonfulsstarch
- a littleoyster sauce
- pepper
- ginger
- garlic
- Sichuan peppercorns
- green and red chiles
- light soy sauce
- dark soy sauce
- a littlechicken bouillon
- 1 spoonfulchili oil
- cooking oil
- a littlesalt for noodle cooking water
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Cut the chicken into small pieces and mix with 2 spoonfuls starch, a little oyster sauce, pepper and oil.
- 02
Boil water with a little salt. Cook the noodles until not quite fully cooked, then rinse with cool water.
- 03
Pan-fry the chicken until cooked and remove it. In the remaining oil, fry ginger, garlic, Sichuan peppercorns and green and red chiles.
- 04
Return the chicken. Add light soy sauce, dark soy sauce, chicken bouillon, oyster sauce and chili oil and stir-fry until fragrant.
- 05
Add the noodles and toss until cooked through and evenly coated.
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