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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. Cook noodles according to package instructions. Drain and rinse under cold running water until completely cooled.
3. Blanch bean sprouts in boiling salted water for 1 minute, then drain and cool in ice water.
4. 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.
5. Arrange cooked noodles on individual plates or a serving platter. Top with shredded chicken, cucumber strips, bean sprouts, and shredded carrots in neat rows.
6. Pour the sauce generously over the noodles and toppings. Sprinkle roasted peanuts and white sesame seeds on top.
7. Garnish with green onion pieces. Serve immediately while chilled, tossing well before eating to evenly distribute the sauce.

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