📝 About This Recipe
Transport your palate to the vibrant street markets of Chengdu with this quintessential Chinese summer staple. This dish features chewy wheat noodles tossed in a complex, velvety sesame-peanut sauce that balances nutty richness with a zesty kick of ginger, garlic, and Sichuan chili oil. Topped with tender poached chicken and crisp julienned vegetables, it offers a refreshing contrast of temperatures and textures that is both deeply satisfying and incredibly cooling.
🥗 Ingredients
The Noodles and Protein
- 1 lb Fresh thin wheat noodles (or dried lo mein noodles)
- 2 pieces Chicken breast (boneless and skinless)
- 3 slices Ginger (for poaching the chicken)
- 1 stalk Scallion (tied in a knot for poaching)
The Signature Sauce
- 3 tablespoons Chinese sesame paste (can substitute with unsweetened peanut butter)
- 3 tablespoons Light soy sauce (for savory depth)
- 2 tablespoons Chinkiang black vinegar (provides a fruity, acidic tang)
- 2-3 tablespoons Sichuan chili oil (with sediment; adjust to heat preference)
- 1 tablespoon Sugar (granulated)
- 3 cloves Garlic (finely minced into a paste)
- 1 tablespoon Toasted sesame oil (for aroma)
- 2 tablespoons Warm water (to thin the paste)
Fresh Toppings and Garnish
- 1/2 large English cucumber (julienned into matchsticks)
- 1 cup Bean sprouts (blanched and cooled)
- 1/4 cup Roasted peanuts (roughly crushed)
- 1/4 cup Fresh cilantro (chopped)
- 2 stalks Scallions (thinly sliced)
👨🍳 Instructions
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1
Fill a medium pot with water, adding the ginger slices and the knotted scallion. Bring to a gentle simmer.
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2
Add the chicken breasts to the simmering water. Cook for 12-15 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest until cool enough to handle.
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3
While the chicken cools, bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until 'al dente'—usually 3-5 minutes for fresh noodles.
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4
In the last 30 seconds of noodle cooking, toss in the bean sprouts to blanch them quickly.
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5
Drain the noodles and sprouts immediately. Rinse under cold running water to stop the cooking process and remove excess starch. Drain very well.
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6
Toss the drained noodles with 1 teaspoon of sesame oil to prevent sticking. Spread them out on a tray to air dry slightly while you prepare the sauce.
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7
In a medium mixing bowl, whisk the Chinese sesame paste with warm water until smooth. It will seize at first, but keep whisking until it becomes creamy.
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8
Add the soy sauce, black vinegar, chili oil, sugar, minced garlic, and the remaining sesame oil to the paste. Whisk vigorously until the sugar is dissolved and the sauce is emulsified.
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9
Using your hands or two forks, shred the cooled chicken breast into thin, bite-sized strips following the grain of the meat.
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10
In a large serving bowl, combine the cold noodles and blanched bean sprouts.
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11
Pour about 3/4 of the sauce over the noodles and toss thoroughly with tongs or chopsticks until every strand is coated in the glossy dressing.
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12
Top the noodles with the shredded chicken, julienned cucumber, and the remaining sauce.
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13
Garnish generously with crushed peanuts, chopped cilantro, and sliced scallions. Serve immediately while cool.
💡 Chef's Tips
If using peanut butter instead of sesame paste, ensure it is the natural, unsweetened kind for the best flavor profile. To make the chicken extra tender, use the 'off-heat' poaching method: bring water to a boil, drop the chicken in, cover, and turn off the heat for 20 minutes. Don't skip the black vinegar; its unique smoky acidity is what defines the 'Liangmian' flavor compared to other noodle salads. If the noodles feel too dry after sitting, add a tablespoon of the chicken poaching liquid or water to loosen the sauce before serving.
🍽️ Serving Suggestions
Pair with a chilled glass of Jasmine green tea or a crisp lager to balance the spice. Serve alongside a side of 'Pai Huang Gua' (Smashed Cucumber Salad) for extra crunch and freshness. Add a side of steamed pork dumplings or wontons for a more substantial multi-course meal. For a vegan version, simply replace the chicken with fried tofu puffs or extra julienned carrots and bell peppers.