Ingredients
• 4 green onions, trimmed
• 2 (200g each) chicken breast fillets
• 440g thin egg-style noodles
• 1/2 teaspoon sichuan peppercorns
• 1 1/2 tablespoons light soy sauce
• 1 1/2 teaspoons sesame oil
• 1 teaspoon dried chilli flakes
• 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
Method
1. Cut 2 green onions into 4cm long pieces. Place onion and chicken in a medium saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to low. Simmer, covered, for 4 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in cooking liquid for 6 minutes. Drain. Discard green onion.
2. When cool enough to handle, shred chicken. Place noodles in a large heatproof bowl. Cover with cold water. Using a fork, separate noodles. Drain well. Thinly slice remaining green onion. Using a mortar and pestle pound sichuan peppercorns.
3. Combine soy sauce, oil, chilli flakes and sichuan pepper in small bowl. Place chicken, onion and cucumber in a bowl. Drizzle over soy sauce mixture. Gently toss to combine. Serve.
