These Chinese Sichuan cold noodles are flavorful, fragrant, and refreshing, making them a perfect side dish or light supper.
Cucumber and Chinese black vinegar add a refreshing crunch and tang that pairs well with the spicy chiles and salty dressing.
Sichuan-Style Cold Noodles
Bold Chinese Sichuan flavors like savory, spicy, fragrant, and acidic Chinese black vinegar inspired these cold noodles. Noodles in any form, including soups, stir-fries, and even cold salads, are some of my favorite foods.
These are ideal for when you’re craving something meaty and comforting yet also light and refreshing.
Ingredients:
Dressing
- 1.5 tbsp of soy sauce
- 1 tsp of dark soy sauce
- 1 tbsp of chili oil or chili sauce
- 1 tsp of minced garlic
- 1 tbsp of black vinegar
- 1 tsp of sugar
- 1 tsp of ground Sichuan pepper
- 1 tbsp of sesame oil
- 1/4 cup of warm water
- 1/4 tsp of five spice powder
- Pinch of salt
Noodles
- 227 g of fresh noodles of choice
- Sesame oil
Toppings/Mix-Ins
- Thinly sliced rehydrated black fungus or wood ear mushroom
- Red chiles
- Cucumber
- Cilantro
- Crushed nuts
Instructions:
- Mix everything for the dressing in a bowl. Modify to suit your individual preferences. Set aside.
- Keep the noodles al dente for maximum chewiness. Get rid of the water from the noodles.
- Submerge the noodles in cold water for a few minutes. Place in a sieve and set aside to remove any extra liquid.
- The noodles can be oiled by drizzling oil over them and then mixing them thoroughly. That way, the noodles won’t get stuck.
- Put the noodles in a big bowl once they’ve cooled down.
- Put in whichever condiments and ingredients you like. Dressing, please.
- Blend together and savor.