Chili Chicken Noodles

La Ji Mian (辣鸡面)

Crispy bits of chili chicken and a bouquet of scallion adorn thin alkaline noodles atop a layer of sizzling-spicy Sichuan chili oil in this unique Yibin noodle dish.

Chili Chicken Noodles is a unique Noodle Dish that I enjoyed in Lizhuang District of Yibin, Sichuan. Like most Noodle Dishes in Yibin, these spicy Noodles are a popular breakfast option at the local noodle shops. Chili Chicken Noodles have a relatively small number of ingredients, making them a quick and delicious way to utilize leftovers. The core Topping, after all, is leftover Spicy Chili Chicken (辣子鸡).

Traditionally, the Spicy Chili Chicken used for these Noodles will still have bones. It really is just like adding leftover Spicy Chili Chicken to Yibin-style Noodles. It is possible to prepare boneless Spicy Chili Chicken using my recipe so that the Chicken could be used in these Noodles. However, doing so is not really that practical or necessary. Leftover Chicken is definitely best as it is not only convenient but also flavored slightly different. Overnight, the flavor of the Spicy Chili Chicken will concentrate slightly and the texture will soften slightly. Both the flavor and the texture match perfectly with the Thin Noodles in their Chili Oil Sauce.

Small Scallion is the traditional Garnish used for most Yibin Noodle Dishes and so it is for Chili Chicken Noodles. The bright but mild green onion flavor provides an aromatic contrast and freshness to all of the spicy, cooked elements. While not traditional, Cilantro is a great alternative for those who dislike Scallion, as it pairs well with the other flavors. Like Scallion, the Sauce for these Noodles is somewhat standard for Yibin Noodles with good Chili Oil being the most important factor. The Scallion, Chili Oil, and Seasonings should provide an abundance of fragrant, spicy, and umami flavor.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Serving: 2 people

Ingredients

Aromatic Topping (1 – 3 Tbsp per Bowl)
2 – 3 green stalks of Small Scallion (小葱)

Chili Chicken Topping (1/4 cup per Bowl)
1/2 cup leftover Spicy Chili Chicken (辣子鸡; with Chili Pieces, Peanuts, and Sesame Seeds)

400 grams fresh Thin Noodles (细面; 200 grams per Bowl)

Sauces (Per Bowl)
1 Tbsp. Peanut Oil
1 Tbsp. Light Soy Sauce

Chili Oil and Seasonings (Per Bowl)
2 Tbsp. High-Quality Chili Oil with lots of Chili Flakes
1/2 tsp. MSG
1/4 – 1/2 tsp. Chili Powder (Optional)
1/4 tsp. Salt (Optional)

Directions

1.) Cut the Scallion into 1/4-inch pieces and set them aside in a bowl.

2.) Pour the Chili Chicken into a small pot and heat on medium-low until reheated, being careful not to burn the Chilies. Keep the Chili Chicken Topping warm on very low heat while preparing the Noodles.

3.) Fill a large pot with water and heat on high until boiling. Add one serving of Noodles and cook them. until just done – tender but still firm. Remove the Noodles with a wire strainer and shake them vigorously to remove as much moisture as possible.

(DO NOT overcook the Noodles! If the Noodles are too soft, they will have absorbed too much water and will not be ignitable).

4.) Place the Noodles onto a plate and quickly mix them with the Sauces (Peanut Oil and Soy Sauce) using chopsticks to lift and drop the Noodles until fully mixed.

5.) Add the Chili Oil and Seasonings (Chili Oil, MSG, Chili Powder, and Salt) to each serving bowl and mix them together briefly before laying the Noodles on top.

6.) Top the Noodles with the hot Chili Chicken Topping and Scallion pieces. Serve the Chili Chicken Noodles immediately while the Noodles are still warm.

7.) Cook the next serving of Noodles, repeating steps four and six, to quickly and easily make the second bowl of Noodles.

Serving Instructions:

Serve the bowl of Noodles to your guests along with a pair of chopsticks. Allow guests to mix their own noodles thoroughly before eating.

 

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