Chicken Noodle Salad with Garlicky, Nutty and Spicy Sauce

Chicken Noodle Salad with garlicky, nutty and spicy sauce (Ji Si Liang Mian, 鸡丝凉面) is a classic Chinese summer dish. The 3 types of sauce, which are with such a different texture and flavor, come together perfectly with the chilled noodles. It brings you a refreshing and appetizing cold dish in a hot day.
This recipe was adapted from:

Chicken Cold Noodles with Garlicky, Nutty and Spicy Sauce


Spicy Sauce


Perfect Spicy Sauce Recipe
Prep time
Cook time
Total time
This recipe was updated by 2013-9-9.
Recipe type: Sauce
Cuisine: Chinese
Serves: 6-8
  • 1 aniseed
  • 1 bay leaf
  • 2 teaspoons white sesame seed
  • 1 tablespoon cayenne pepper flakes
  • 1/2 teaspoon of smashed peppercorn
  • 1 big piece of ginger, sliced
  • 100ml plant oil
  1. Add aniseed, bay leaf, white sesame seeds, pepper flakes and peppercorn into a small bowl.
  2. Heat oil in frypan for 1 minute, then add in ginger slices. When ginger slices turn to golden brown and start to whither, turn off fire immediately. Scoop out ginger by colander and throw away. Carefully pour hot oil into mixed spices, when the oil stops boiling, stir with spoon till spices are mixd evenly with the oil.
This recipe generates more spicy sauce than you need in this recipe. You could store the sauce in room temperature for 2 weeks. It could be easily used in simple Chinese salad like smashed cucumber, or using as spicy oil when cooking Sichuan dishes like Kung Pao Chicken, or blend into vinegar and soy sauce to make a dumpling dip.

Chicken Noodle Salad with Garlicky, Nutty and Spicy Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
Ginger and garlic sauce
  • 2 pieces of garlic, smashed
  • 2 small pieces of ginger, smashed
  • 1 teaspoon salt
  • 100ml water
Nutty sauce
  • 2 tablespoons of sesame paste
  • 2 tablespoons of soy sauce
  • 1 tablespoon of vinegar
  • 2 teaspoons of sugar
  • 1 teaspoon of sesame oil
For noodles
  • 6 chicken tenders
  • 240 grams of Ramen Noodles
  • 1 cucumber, sliced
  • 10 - 15 almonds, crashed
  • green onion, chopped
  1. Add water and chicken tenders into a small pot, cover with lid and bring to a boil, then turn off heat immediately. When chicken tenders are floated from the bottom, in about 2-3 minutes, keep lid on for another 5 minutes. Shred the chicken after cooled down.
  2. Mix all the ingredients for ginger and garlic sauce, chill in the fridge
  3. Mix all the ingredients for nutty sauce, chill in the fridge
  4. Bring a big pot of water to boil and cook the noodles according to instruction. Drain the cooked noodles with colander and washed with tap water to cool.
  5. Serve the noodles in a medium size bowl, add nutty sauce, spicy sauce and ginger & garlic water to taste, serve with almonds and green onion.




Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to
Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

Never Miss a Recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

3 thoughts on “Chicken Noodle Salad with Garlicky, Nutty and Spicy Sauce

  1. Pingback: Authentic Mapo Tofu (麻婆豆腐) - Omnivore's Cookbook | Omnivore's Cookbook