Refreshing Chinese Glass Noodle Chicken Salad

150g mung bean glass noodles
2 chicken thighs, poached for 10 minutes and shredded
1 carrot, finely matchsticked
1 cucumber, finely matchsticked
1 spring onion, finely sliced
Toasted sesame seeds, for garnish

The Dressing
1 teaspoon Sichuan peppercorns, lightly crushed
1½ teaspoons Chinkiang black vinegar
1½ teaspoons sugar
1 tablespoon sesame paste
2 tablespoons light soy sauce
2 teaspoons chilli oil, use the jammy solids
Drizzle sesame oil
Splash chicken stock to loosen

PREPARATION

1. Prepare the Noodles and Chicken

Soak the mung bean glass noodles in hot water for about 3 minutes until softened but still slightly firm. Drain well.

Poach the chicken thighs gently in simmering water for around 10 minutes until cooked through. Remove and shred while warm.

2. Prepare the Vegetables

Finely matchstick the carrot and cucumber. Keep them crisp for texture contrast.

COOKING

3. Make the Dressing

Lightly crush the Sichuan peppercorns using a pestle and mortar.

In a bowl combine black vinegar and sugar, stirring until dissolved.

Add sesame paste and mix thoroughly.

Add light soy sauce and chilli oil. Stir until smooth and glossy.

Finish with a drizzle of sesame oil and a splash of chicken stock to thin the dressing slightly so it coats the noodles evenly.

Taste and adjust. The dressing should be sweet, sour, savoury, salty and spicy in balance.

4. Assemble

Place the drained glass noodles into a large bowl.

Add shredded chicken, carrot and cucumber.

Pour the dressing over the top.

Toss thoroughly so the noodles absorb the sauce.

Finish with toasted sesame seeds and sliced spring onion.

Serve immediately and mix again just before eating.

School of Wok Tips

• Soak glass noodles only until just tender to keep a slight bite.
• Crush Sichuan peppercorns freshly for maximum aroma and citrus heat.
• Thin the dressing slightly with stock so it wraps around the noodles evenly.
• Always taste and adjust balance before serving.

FAQs

What are glass noodles made from?

Glass noodles are typically made from mung bean starch and become translucent when soaked.

Can I make this ahead of time?

Yes? Prepare all components in advance but mix the dressing through just before serving for best texture.

What does Sichuan peppercorn taste like?

It delivers a citrusy aroma and a gentle tingling sensation rather than traditional heat.