Ingredients
400 g (about 14 oz) noodles, 1 chicken breast, 25 g (about 1 oz) water radish, 20 g (about 2/3 oz) dried shrimp, 10 g (about 1/3 oz) preserved Chinese toon leaves.
Seasonings
Salt, MSG, Sichuan pepper powder, sesame paste, soy sauce, aromatic vinegar, sesame oil, and cold clear broth, each to taste.
Preparation
1. Soak the dried shrimp in warm water until softened, then drain; trim the roots off the Chinese toon shoots and finely chop them; trim and peel the radish, wash and drain, then cut into thin shreds.
2. In a bowl, combine soy sauce, salt, rice vinegar, MSG, sesame oil, and cold clear broth to create the seasoning sauce.
3. Remove the membrane from the chicken breast, rinse it clean, then cook in boiling water for about 10 minutes until fully cooked. Remove and cool under cold running water, drain well, and shred into 5 cm (about 2-inch) long thin strips.
Steps
1. Bring a pot of water to a boil, add the noodles and cook until done (add cold water a few times during cooking).
2. Remove the noodles, rinse them under cold boiled water, drain well, and divide evenly among 4 bowls.
3. Pour the prepared sauce over the noodles, then top with shredded chicken, shredded radish, chopped Chinese toon leaves, and dried shrimp.
4. Sprinkle with Sichuan pepper powder, then drizzle with sesame paste, and mix everything together thoroughly before eating.