From redhousespice.com

Big Plate Chicken with Belt Noodles

4 servings · 10 min prep · 25 min cook

Ingredients

For the noodles

• 2⅛ cups all-purpose flour
• ¼ tsp salt
• ⅔ cup water
• as needed cooking oil for coating

For the chicken

• 2 tbsp cooking oil
• 1.76 lb chicken thigh, cut in chunks
• 1½ tbsp Sichuan chilli bean paste
• 10 slices ginger
• 10 cloves garlic
• 3 star anise
• 2 pieces cassia cinnamon
• 1 bay leaf
• 1 handful dried chilli
• 1 tbsp Sichuan pepper
• 1½ tbsp dark soy sauce
• 1 cup hot water
• 1 red bell pepper, cut in chunks
• 1 green bell pepper, cut in chunks
• 1 medium-sized potato, cut in thin pieces
• 1 onion, diced
• 3 stalks scallions, chopped
• optional coriander

For cooking the noodles

• as needed water for boiling

Steps

1. Mix 2 ⅛ cups flour and ¼ tsp salt. Add ⅔ cup water gradually. Mix with chopsticks until no more loose flour can be seen.
2. Combine and knead briefly into a dough. Cover and leave to rest for 10 minutes. Knead again for about 2 minutes until very smooth.

   10 min

3. Divide the dough into 6 parts. Roll each piece into a gherkin shape.
4. Coat them with as needed thoroughly. Cover with cling film then rest for at least 1 hour.

   1 hour

5. Heat up 2 tbsp in a wok. Stir in the 1 ¾ lb chicken. Fry until pale.
6. Add all the herbs, spices and seasonings for the 1 ¾ lb chicken. Stir in 1 ½ tbsp Sichuan chilli bean paste, 10 slices ginger, 10 cloves garlic, 3 star anise, 2 pieces cassia cinnamon, 1 bay leaf, 1 handful dried chilli and 1 tbsp Sichuan pepper. Pour in 1 cup hot water. Cover with a lid. Leave to cook for 10 mins.

   10 min

7. Put in 1 bell pepper, 1 potato and 1 onion. Stir around then leave to cook for a further 5 mins until the vegetables become tender. Add 3 stalks scallions at the end.

   5 min

8. When the dough is well rested, bring a large pot of ⅔ cup water to a full boil.
9. While waiting, use a rolling pin to flatten each dough piece into a rectangle shape.
10. Pick up one piece by holding each end gently. Pull in opposite directions. The movement should be smooth and consistent.
11. As your arms move apart, bounce the noodle against the worktop to help it stretch further. Drop the pulled noodle into boiling ⅔ cup water.
12. Pull the second one and drop it in. Repeat until you finish all six pieces of dough. Leave to cook for 1-2 minutes.

    1-2 min

13. Transfer the noodles to a large serving plate or bowl using a pair of chopsticks.
14. Pour in the cooked 1 ¾ lb chicken and vegetables.
15. Garnish with optional if using. Stir well and enjoy immediately.

Simplify your own recipe on Reduce