Five-flavored Long-Life Noodles


Suggested Wine Pairing: Côtes de Jura or Italian Schiava


6-8 servings


Pistachio Cream

1 cup / 125 g California pistachios, roasted and lightly salted

2 tbsp / 30 g cooking oil

3/4 – 1 cup / 180 – 240 ml water



1 tbsp / 20 g soy sauce

1 tbsp / 15 g sesame paste

1 tbsp / 15 g pistachio cream*

1 tbsp / 15 g sesame oil

2 tsp / 10 g chili garlic sauce or doubanjiang (spicy bean sauce)

1/4 tsp / 1 g Szechuan peppercorn powder



1 lb / 450 g fresh noodles 


 4 oz / 60 g cooked chicken, shredded

1 small carrot, julienned

1/2 cucumber, peeled, seeded, cut into matchstick pieces

1/2 cup / 50 g coarsely chopped California pistachios

Red chili oil

Sesame oil


Pistachio Cream
Combine all ingredients in a food processor and blend until smooth, adjusting amount of water to desired consistency. Set aside.

Combine sauce ingredients in a small bowl; set aside.

1 lb / 450 g fresh noodles 

Cook noodles according to package directions. Drain, rinse with cold water and drain again. Place noodles in a large bowl. Add sauce; toss to mix well.  

To serve, place noodles in individual serving bowls. Arrange shredded chicken, carrots and cucumber pieces on top of noodles. Sprinkle with chopped pistachios. Drizzle with red chili oil and sesame oil.

Equipment, smallware, tools: One small and one large bowl, strainer, large pot, tongs, spoon, peeler, cutting board, Chef’s knife, spatula, large sauce pan and serving bowls.

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