Chongqing Cold Skin Noodles重慶涼皮
Chongqing cold skin noodles is a famous Sichuan dish featuring soft, silky wheat noodles or rice noodles topped with shredded chicken, crispy peanuts, fresh vegetables, and a bold spicy-tangy sauce made from chili oil, vinegar, and sesame paste. The numbing Sichuan peppercorn heat combined with cooling fresh ingredients creates a perfectly balanced summer dish.
01Ingredients
- 300g Boneless chicken breast
- 200g Wheat noodles or rice noodles
- 100g English cucumber
- 80g Bean sprouts
- 50g Shredded carrots
- 60g Roasted peanuts
- 4tbsp Chili oil
- 3tbsp Sesame paste
- 2tbsp Rice vinegar
- 2tbsp Soy sauce
- 1tbsp Sesame oil
- 2tsp Sichuan peppercorn powder
- 3 cloves Garlic, minced
- 1tsp Sugar
- 2 slices Ginger
- 3 stalks Green onion
- 1 liter Water for boiling chicken
- 1tbsp White sesame seeds
Nutrition (per serving)748kcal
- Protein42.5g
- Carbs58g
- Fat38.5g
Fiber 5.5 gSodium 892 mg
02Steps
- Bring water to boil with ginger slices. Add chicken breast and poach until cooked through (internal temperature 165°F/74°C). Remove and let cool, then shred into thin strips.
- Cook noodles according to package instructions. Drain and rinse under cold running water until completely cooled.
- Blanch bean sprouts in boiling salted water for 1 minute, then drain and cool in ice water.
- Prepare the sauce: Mix sesame paste, chili oil, rice vinegar, soy sauce, sesame oil, minced garlic, and Sichuan peppercorn powder in a small bowl. Add sugar and mix well until smooth.
- Arrange cooked noodles on individual plates or a serving platter. Top with shredded chicken, cucumber strips, bean sprouts, and shredded carrots in neat rows.
- Pour the sauce generously over the noodles and toppings. Sprinkle roasted peanuts and white sesame seeds on top.
- Garnish with green onion pieces. Serve immediately while chilled, tossing well before eating to evenly distribute the sauce.
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