spicy chicken chow mein noodles

Noodles & Pasta

Spicy chicken chow mein noodles

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

On a hot day in Beijing, Ning Ma would eat these spicy chicken noodles cold. Now served in her restaurants Mama Lan, this traditional recipe is a favourite during summer.

Ingredients

1 spring onion, halved

Small thumb-size piece fresh ginger, cut in half and bashed

1 tsp salt

1 tbsp shaoxing wine (from the world food section of large supermarkets or from Asian grocers)

6 British free-range bone-in chicken thighs, skin removed

2 tbsp red vinegar (from Asian grocers) or red wine vinegar

1 tsp salt

1 tsp caster sugar

3 tbsp chilli oil (we used Cooks & Co Olive Oil with Chillies, from Ocado)

120g tahini

½ tsp salt

½ tbsp caster sugar

½ tbsp rice wine vinegar

100ml boiling water

½ tbsp light soy sauce

225g dried vermicelli rice noodles

300g beansprouts, blanched in boiling water for 2 seconds

1 cucumber, deseeded and cut into thin 6cm-long strips

4 tbsp salted dry roasted peanuts, roughly chopped

Chilli oil to taste

Handful fresh coriander leaves

1 red chilli, thinly sliced diagonally

½ tbsp sesame seeds, lightly toasted in a dry pan

Directions

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