Spicy Shredded Chicken Noodles
Braised Tofu (Ji Si Mian)

A soul-warming bowl of wheat noodles topped with tender shredded chicken and porous fried tofu, simmered in a robust Sichuan bean paste broth with aromatic star anise.

Ingredients

• 300 g chicken breast
• 2 servings wheat noodles
• 2 stalks green onions
• 15 g fresh ginger
• 1 tbsp Pixian broad bean paste
• 1 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 250 ml water
• 12 tsp five-spice powder
• 1 piece star anise
• to taste salt
• 12 tsp white sugar
• 14 tsp Sichuan pepper powder
• 14 tsp black pepper powder
• 5 pieces shiitake mushrooms
• 4 slices fried tofu
• optional fresh cilantro
• to taste chili oil

Instructions

1. 1Sear the Chicken

   

   Heat oil in a wok until shimmering. Carefully add the shredded chicken breast and sear on high heat until the meat begins to change color, which helps lock in the moisture.

   Tip: Starting with a hot wok and hot oil prevents the lean chicken breast from sticking and ensures it browns properly rather than steaming.
2. 2Sauté with Aromatics

   

   Continue to stir-fry until the chicken is opaque. Add the sliced green onions and ginger, tossing for about 30 seconds to release their essential oils into the chicken.

   Tip: Dont add the aromatics too early; letting the meat change color first ensures the ginger and onion dont burn before the chicken is ready.
3. 3Fry the Bean Paste

   

   Add the Pixian broad bean paste. Stir-fry vigorously until the paste is well-combined and the oil in the wok turns a bright, translucent red.

   Tip: Look for the oil in the pan to turn a bright, translucent red—this indicates the bean paste has been properly fried and its flavors are fully developed.
4. 4Season with dark soy sauce

   

   Once the chicken shreds have changed color and the aromatics are fragrant, pour in a splash of dark soy sauce. This adds a rich, deep color to the chicken and creates a savory foundation for the sauce base. Stir-fry briefly to ensure the meat is evenly coated.

   Tip: Dark soy sauce is primarily for color; use it sparingly to avoid making the dish too salty or overly dark.
5. 5Season with oyster sauce

   

   Add a portion of oyster sauce to the mixture. Continue to stir-fry to combine all the sauces. The oyster sauce adds a glossy sheen to the chicken and a complex umami depth to the overall flavor profile.

   Tip: Keep the heat high while adding the liquid seasonings to ensure they emulsify with the oil and coat every piece of chicken.
6. 6Pour in the braising liquid

   

   Add a cup of water to the wok. This liquid will merge with the soy and oyster sauces to form a rich braising broth that will infuse the chicken and later additions with flavor.

   Tip: Using a cup of water ensures there is enough sauce to generously coat the noodles later; you can add slightly more if you prefer a soupier dish.
7. 7Add five-spice and star anise

   

   After adding a cup of water to the wok, sprinkle in a small spoonful of five-spice powder and add one whole star anise. These spices are the key to achieving the complex, fragrant aroma that makes this noodle sauce taste like it came from a restaurant.

   Tip: Star anise has a very strong flavor, so one piece is usually sufficient for a single batch of sauce.
8. 8Balance the broth flavors

   

   Season the simmering soup base with salt, half a spoonful of white sugar, Sichuan pepper powder, and black pepper powder. The sugar helps to mellow the saltiness and balance the heat from the Pixian bean paste, creating a well-rounded flavor profile.

   Tip: If you prefer a more numbing sensation you can slightly increase the amount of Sichuan pepper powder at this stage
9. 9Simmer with Mushrooms

   

   Add the diced shiitake mushrooms to the wok. These will soften and absorb the savory braising liquid, contributing a rich umami layer to the sauce.

   Tip: Ensure the mushrooms are diced into uniform pieces so they cook evenly and are easy to eat with the noodles.
10. 10Braise the Fried Tofu

    

    Place the fried tofu slices into the bubbling sauce. Simmer the mixture for 10 minutes to allow the porous tofu to soak up the spicy and spiced broth like a sponge.

    Tip: Gently press the tofu into the liquid with your spatula or chopsticks to ensure every piece is fully submerged during the braising process.
11. 11Serve over cooked noodles

    

    Prepare a bowl of cooked noodles and blanched greens, then pour a generous ladle of the hot shredded chicken sauce over the top. Make sure to include plenty of mushrooms, tofu, and broth to thoroughly coat the noodles.

    Tip: For the best experience serve the noodles immediately while the sauce is piping hot so the noodles do not clump together

Storage & Reheating

Burn It Off

Frequently Asked Questions