AUG DOTM: Cold Sichuan Noodles & Honey Harissa Broccolini

Just 2 ridiculously easy and stinkin' delicious recipes for you. Please file this under "Too hot, can't function but still need to eat."

Cold Sichuan Noodles 

Ingredients (Serves 6)

For the noodles: 

• 300g chicken breasts 
• 1L chicken stock (you can use bullion cubes)
• 250g dried flour noodles 
• 1 seedless cucumber, julienned 
• 2 cups bean sprouts 
• 1/4 cup peanuts 
• Handful of sesame seeds

For the sauce:  

• 8 tsp sugar 
• 4 TBSP sesame oil 
• 8 cloves garlic, finely minced
• 8 TBSP rice vinegar 
• 8 TBSP light soy sauce 8 tsp chili oil 
• Salt to taste

Instructions

1. To poach the chicken breast, fill a pot with chicken stock. When the water comes to a boil, add the chicken, and bring to a boil again. Immediately cover the pot, shut off the heat, and let the chicken sit in the water for 20-22 minutes. Do not over-cook the chicken breast. 
2. Cool down chicken and shred it. 
3. Prepare the sauce by combining all the sauce ingredients in a bowl. Taste and season accordingly. Some like it hot, some like it vinegarish. 
4. Roast peanuts and finely chop them; blanch bean sprouts.  
5. Cook noodles for 3 mins. Drain and dunk into ice water. 
6. Mix noodles and chicken with sauce. 
7. Assemble the noodles, shredded chicken, julienned cucumber, bean sprouts, chopped peanuts.
8. Enjoy! 

Note: If you're not ready to eat them right away, mix in about 1-2 teaspoons of sesame oil to prevent the noodles from sticking together. Leave in the fridge.

 

Honey Harissa Broccolini 

Ingredients (Serves 4-6)

• 500g broccolini
• 2 TBSP EVOO 
• 2 TBSP honey 
• 2 tsp harissa 
• Salt & black pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Mix marinade, taste and season accordingly. 
3. Brush on marinade on broccolini - I found hands to be more effective than brushes.
4. Spread the broccolini on oven tray and roast for 15-20 mins.