[For the sesame sauce] Dissolve the Chinese chicken stock granules in boiling water. Add the zhi ma jiang (sesame paste) to the stock mixture while it is still hot and mix well.
Add all the remaining seasonings and mix well. Adjust the amount of the sugar and vinegar to suit your taste. Adjust the consistency of the sauce with water. Chill in the fridge until required.
[For the chilled Chinese-style noodles] Poach the chicken until just cooked thoroughly and still very moist and chill (Recipe ID: 2564923).
The chicken is difficult to slice when warm, so chilled it completely, and then slice or shred.
Bring the eggs to room temperature. Boil enough water to completely submerge the eggs. Boil the eggs for 7 minutes for very soft egg yolks, 8 minutes for soft egg yolks and 12 minutes for hard boiled eggs.
Julienne the cucumber. Cut the tomato in half and then slice thinly. Slice the boiled eggs.
Cook the Chinese-style noodles to your desired firmness. After cooking, rinse in cold water and drain. Transfer the noodles and vegetables onto serving dishes and pour over plenty of sesame sauce.
We like chilled Chinese-style noodles with lots of vegetables, so the sauce sachets included with the shop-bought noodle packets are too small. We want to use plenty of sauce, so I always make homemade sauce and keep in the fridge. If zhi ma jiang or sesame paste are not available, you don't have to use them! Add more ground sesame seeds instead.
You can use the soup from poaching the chicken (150 ml) to make the sauce instead of the boiling water, water and Chinese chicken stock granules. Add some salt if necessary. If you add the sauce sachets attached to the noodle packets, make just half of the homemade sauce. Add more doubanjiang or ra-yu to taste.