Step 1

For the green chilli oil, combine all the ingredients except peanut oil in a food processor with 1/2 tsp salt and whiz to a rough paste. Add peanut oil and whiz until smooth. Set aside for 20 minutes to infuse. Strain through a muslin-lined sieve.

Step 2

Place chicken, 1/2 cup (125ml) soy sauce, ginger, 1 tsp Sichuan peppercorns, star anise and chopped spring onions in a pan. Add enough water to just cover, then bring to a simmer over medium-high heat and cook for 5 minutes. Remove from heat and set aside for 20 minutes to cook through. Remove chicken, reserving 2 tbs poaching liquid, and slice. Set aside.

Step 3

Meanwhile, cook noodles according to packet instructions, then drain and refresh in iced water. Combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes to remove excess water. Drain, then combine with rice vinegar.

Step 4

Combine with the sesame paste, black vinegar, sugar, reserved poaching liquid and remaining 2 tbs soy sauce. Toss the sauce with the noodles.

Step 5

Divide noodles, chicken and cucumber among bowls. Drizzle over chilli oil and top with coriander and sesame seeds. Serve with pickled chillies on the side.