Authentic Xinjiang Pepper Chicken Noodles

Experience the bold, numbing heat of authentic Xinjiang-style pepper chicken noodles. This vibrant dish features tender shredded chicken, crisp vegetables, and chewy wheat noodles tossed in a signature aromatic chili and Sichuan peppercorn oil blend.

Ingredients

• 300 g flat wheat noodles
• 200 g cooked shredded chicken
• 50 g wood ear mushrooms
• 100 g tofu skin
• 1 red onion, sliced
• 2 green peppers, sliced
• 2 red peppers, sliced
• 2 tbsp dried chili pieces
• 3 green onions, chopped
• 2 tbsp Sichuan peppercorn oil
• 2 tbsp chili oil
• 1 tbsp pepper oil
• 1 tsp chicken bouillon
• 1/2 cup chicken broth
• to taste salt

Instructions

1. 1Heat the cooking oil

   

   Place a wok over medium-high heat and pour in the cooking oil. Allow the oil to heat up until it shimmers slightly before adding the dried chili pieces and chopped green onions to sauté.

   Tip: Getting the oil hot before adding aromatics ensures they fry and release their flavors rather than just soaking up the oil.
2. 2Add water and chicken broth

   

   Once the chilies change color and become fragrant, pour one ladle of water and one ladle of chicken broth directly into the wok. This creates the spicy, flavorful liquid base for the noodles.

   Tip: Stand back slightly when adding liquids to hot oil to avoid splatters.
3. 3Incorporate the shredded chicken

   

   Gently slide the pre-shredded chicken into the boiling spicy broth in the wok. Let the chicken simmer briefly so it can absorb the aromatic and spicy flavors of the broth.

   Tip: Using pre-cooked or shredded chicken significantly speeds up the preparation process.
4. 4Transfer to a mixing bowl

   

   Carefully pour the hot broth and shredded chicken mixture from the wok into a large stainless steel mixing bowl. Make sure the bowl is spacious enough to accommodate the remaining ingredients.

   Tip: A large bowl makes it much easier to toss all the ingredients together uniformly without spilling.
5. 5Add the fresh vegetables

   

   Add the prepared fresh vegetables—including sliced red onions, green peppers, and red peppers—directly into the bowl over the hot chicken and broth. The residual heat will slightly soften the vegetables while maintaining their satisfying crunch.

   Tip: Slice all the vegetables to a similar thickness so they mix evenly and provide a consistent bite.
6. 6Mix in mushrooms and tofu skin

   

   Incorporate additional textures by adding wood ear mushrooms and sliced tofu skin into the bowl. These porous ingredients are excellent at soaking up the spicy, numbing flavors of the broth.

   Tip: You can customize this step by substituting or adding your own favorite hearty vegetables.
7. 7Season the mixture

   

   Drizzle the homemade pepper oil, chili oil, and Sichuan peppercorn oil over the prepared chicken and vegetable mixture in the bowl. This combination of oils provides the signature numbing and spicy flavor profile characteristic of this dish.

   Tip: Be careful with the Sichuan peppercorn oil; adjust the amount according to your preference for numbing spice.
8. 8Combine and season

   

   Add chicken bouillon and salt to the bowl, then mix all the ingredients and sauces thoroughly until well combined. Ensure the seasonings are evenly distributed throughout the chicken and vegetables before serving over noodles.

   Tip: Use a pair of large chopsticks or tongs to toss the ingredients for even seasoning without breaking the vegetables.

Storage & Reheating

Burn It Off

Frequently Asked Questions