Chinese Sichuan Cold Noodles

Experience the incredible taste and tantalizing aroma of these authentic chinese sichuan cold noodles, crafted to perfection. Whether you savor them as a delightful side dish or indulge in a light supper, these noodles will invigorate your senses and transport you to a world of refreshing flavors.

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.



  • 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


  • 227 g of fresh noodles of choice
  • Sesame oil


  • Thinly sliced rehydrated black fungus or wood ear mushroom
  • Red chiles
  • Cucumber
  • Cilantro
  • Crushed nuts


  1. Mix everything for the dressing in a bowl. Modify to suit your individual preferences. Set aside.
  2. Keep the noodles al dente for maximum chewiness. Get rid of the water from the noodles.
  3. Submerge the noodles in cold water for a few minutes. Place in a sieve and set aside to remove any extra liquid.
  4. The noodles can be oiled by drizzling oil over them and then mixing them thoroughly. That way, the noodles won’t get stuck.
  5. Put the noodles in a big bowl once they’ve cooled down.
  6. Put in whichever condiments and ingredients you like. Dressing, please.
  7. Blend together and savor.
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