Spicy cold noodles with shredded chicken

This recipe is adapted from a fabulous lady named Fuschia Dunlop. She travelled all around China collecting regional recipes and have written many cookbooks. I cant wait to get hold of some of her cookbooks.

I used fresh noodles to make this dish, but it can also be made with dry noodles. If you are using dried noodles, follow the packet instructions to cook the noodles. Then rinse it in cold water and drain. Add half a teaspoon of sesame oil and mix it to the noodles to prevent it from sticking to one another.

fresh noodles - 500 gms
oil - 1 tablespoon
bean sprout or enoki mushrooms               - 100 gms
bamboo shoots, chopped - 100gms
cooked and shredded chicken - 100 gms

Seasoning
sesame paste - 2 tablespoon
dark soy sauce - half a teaspoon
light soy sauce - half a teaspoon
rice vinegar - 1 tablespoon
sugar - half a teaspoon
chopped garlic - 1 teaspoon
Chilli oil - 1 teaspoon
fried groundnuts -  1 tablespoon
sichuan pepper, ground - half a teaspoon
sesame oil - 1 teaspoon

Cook the noodles in salted boiling water. Rinse in cold water and drain. Add half the sesame oil and mix it well to prevent sticking.
Blanch the bamboo shoots, bean sprouts and enoki mushrooms .
Mix together the vegetables,chicken and noodles .
In a small bowl, mix together all the ingredients for seasoning.
Place heaps of noodles into a serving bowl, drizzle with seasoning and enjoy.