Homemade mung bean noodles, white cut chicken, roasted sesame dressing

Homemade mung bean noodles, white cut chicken, roasted sesame dressing

Earl Carter

If pressed for time another way to prepare the chicken is to joint it into quarters and steam. Season with plenty of salt before steaming and cool in the refrigerator before using.


Quantity Ingredient
1 x 1.6kg whole chicken
1 spring onion, cut into 5 cm pieces
15g thinly sliced spring onion, to serve
1 tablespoon salt
1 slice fresh ginger
1/2 teaspoon white peppercorns
10 coriander sprigs
1 teaspoon sesame oil
1 lebanese cucumber, peeled and julienned
1 tablespoon chilli oil
1 teaspoon sichuan pepper, toasted and ground
2 tablespoons peanuts, roasted and roughly chopped

Roasted sesame dressing

Quantity Ingredient
100g jar roasted sesame paste
3 teaspoons caster sugar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons water, approximately

Mung bean noodles

Quantity Ingredient
35g mung bean flour
625ml cold water
1 teaspoon sesame oil


  1. To make the roasted sesame dressing, discard the excess oil from the top of the jar of sesame paste. Combine the sesame paste and sugar thoroughly. Slowly whisk in the soy sauce and vinegar. Add the water, 2 teaspoons at a time, until the dressing has the consistency of cream. The sauce will thicken significantly when you start to add the water, but thin out when most of the water has been added. Set the dressing aside.
  2. To make the mung bean noodles, in a small bowl combine the flour and 125 ml of the cold water, mixing well.
  3. In a medium saucepan over medium heat, bring the remaining cold water to the boil. Whisk the flour slurry into the boiling water and keep whisking until the mixture thickens. Working quickly, pour the mixture into a shallow 20 x 15 cm tray. Tap the tray on a work surface to spread the mixture out and level the surface. Leave to set for 1 hour at room temperature. Once set, turn the noodle sheet carefully out onto a board. Cut the sheet into 3 lengthways, and then make 1 cm slices across to produce 5 cm long batons. Lightly coat the noodles in the sesame oil and set aside.
  4. To prepare the chicken, begin by rinsing it under cold water. Drain. Remove any excess fat and skin from the cavity and around the neck. Cut off and discard the parson’s nose. Remove the legs from the chicken.
  5. Put the chicken and the legs in a large saucepan, wide enough to fit the chicken snugly and deep enough to cover it with water. Add the chopped spring onion pieces to the pan, along with the salt, ginger, peppercorns, half the coriander sprigs and enough water to cover the chicken by 2.5 cm. Cover the pan with a lid and bring to the boil. Reduce the heat and simmer very gently for 5 minutes. Turn the heat off and leave the chicken in the covered pan for a further 10 minutes.
  6. Place the saucepan in the refrigerator and allow to cool completely.
  7. Once the chicken is cool, remove it from the pan and pat it dry. Shred the meat from the legs and season with a pinch of salt. Remove the breast meat from the crown and carve it into 1 cm thick slices.
  8. In a stainless steel bowl, toss the noodles and shredded chicken with the sesame oil. Arrange the noodles across six serving plates. Spoon 1 tablespoon of roasted sesame dressing over each plate of noodles. Top with some cucumber, followed by the sliced chicken. Drizzle each plate with chilli oil and add a pinch of ground sichuan pepper. Finish the dish with the peanuts, sliced spring onion and the remaining coriander.
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