Posted on by David Hogsette

Szechuan Chicken Noodle Soup

Ingredients:

  • 2-3 tablespoons peanut oil
  • 4-5 cloves garlic chopped
  • Half-inch chunk of ginger, thinly sliced
  • 2-3 green onions chopped
  • Half white or red onion chopped
  • 4-5 dried red chilies, cut in half
  • 1 teaspoon green Szechuan pepper corns
  • 1 teaspoon red Szechuan pepper corns
  • 1-2 pieces star anise
  • 2 chicken bouillon cubes
  • 1 teaspoon Szechuan pepper salt
  • 1 table spoon soy sauce
  • 2-3 table spoons Chinese red cooking wine
  • 1 table spoon black bean chili paste in oil
  • 1 table spoon Chinese black vinegar
  • 4-5 cups water
  • Chicken leg and thigh de-skinned but bone in, chopped into half-inch pieces
  • Garnish: 2-3 green onions finely chopped and a sprinkle of sesame oil
  • Noodles: 1 egg, 1 cup flour, 1/4 cup corn starch, 1/2 to 1 teaspoon salt, about 1/2 cup water

Cooking Instructions:

  1. Make the egg noodle dough in advance; let set one hour.
  2. Heat oil in wok on high.
  3. Add the garlic, green onions, ginger, and white or red onion and stir fry for 1-2 minutes.
  4. Add the red chilies, the pepper corns, and star anise and stir fry for 1-2 minutes.
  5. Add the cut chicken and stir fry until golden brown.
  6. Sprinkle with the Szechuan pepper salt and add the red cooking wine and stir fry a few minutes.
  7. Add the soy sauce and black vinegar and stir fry a few minutes.
  8. Add the black chili paste and stir fry a few minutes.
  9. Add the water and bring to a boil.
  10. Add the chicken bouillon cubes.
  11. Bring to a boil, reduce heat, cover, and simmer for at least 30 minutes (1 hour is preferred).
  12. Making the noodles:
    1. With about 15-30 minutes remaining on the soup, start making the noodles.
    2. Heavily flour a cutting board and a clean, dry plate.
    3. Roll small chunks of dough into thin, rectangular sheets. Flour to keep from sticking. Cut into thin noodles strips with a knife or cleaver (1/4 to 1/8 inch thick).
    4. Place onto the plate, sprinkle with flour, and mix by hand—keep them well floured to prevent them from sticking together.
    5. Bring large pot of water to boil.
    6. Place the cut dough noodles into boiling water, bring to boil, reduce heat, and boil for at least 5 minutes.
    7. Pour into strainer and rinse with cold water.
  13. Put noodles into bowls. Spoon in chicken pieces. Pour soup onto the chicken and noodles through a strainer. Sprinkle with sesame oil and garnish with cut green onions.