Chicken Cold Noodles
Quick Info
- Flavor
- Nutty, tangy, and mildly spicy. Sesame paste and chili oil create a rich, aromatic sauce balanced by vinegar brightness.
- Texture
- Cold, firm wheat noodles coated in a thick sesame-chili dressing, topped with shredded chicken and crunchy bean sprouts
- Spice Level
- 🌶️🌶️ — Gentle chili warmth tempered by creamy sesame — milder than most Sichuan dishes
- Temperature
- Served Cold
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Cold noodles are Sichuan’s answer to summer heat. Street vendors across Chengdu and Chongqing serve these from morning to night during the humid months, mixed to order from steel carts. The chicken-shred version (鸡丝, jī sī) is the most popular variation — the poached chicken adds protein while keeping everything cool. It’s quintessential Sichuan street food: bold flavors, tiny price.
What to Expect
A tangle of cold, firm noodles coated in a golden-brown sesame and chili sauce, piled with shredded white chicken meat, julienned cucumber, and bean sprouts. The sauce is the star — nutty sesame paste, fragrant chili oil, sharp vinegar, and a touch of sweetness. Each bite is cool, creamy, tangy, and gently spicy. It’s refreshing and addictive, especially on a hot day.
Tips
This is an excellent hot-weather order and a safe Sichuan option for spice-sensitive eaters — the sesame paste mellows the chili significantly. Toss everything together before eating for even sauce distribution.