Step 1

Put minced garlic, Sichuan pepper & star anise into a small bowl. Add hot water. Leave to infuse.

Step 2

Option 1: Put the chicken on a plate. Steam for 15 mins over medium heat. Transfer to another plate to cool.

Step 3

Option 2: Place the chicken in a roasting tray. Cover the tray with tin foil. Cook for 20 mins in a preheated oven at 390°F/200°C/Fan 180°C. Transfer to a plate to cool.

Step 4

Bring a pot of water to a full boil. Add noodles. Boil until they are just cooked or a little undercooked. Be attentive to avoid boiling over.

Step 5

Drain the noodles. Rinse under tap water to cool.

Step 6

Transfer to a large bowl. Add sesame oil. Toss well.

Step 7

Shred the chicken either by hand or with a knife. Add to the noodles along with cucumber, scallions and fresh chilli.

Step 8

Drain the aromatic water through a sieve. Discard the garlic & spices. Pour the water over the noodles. Add all the ingredients for the dressing and mix well.

Step 9

Transfer the noodles to 2 serving bowls. Top each one with coriander, peanuts (if using).