Sichuan cold noodles

Name: Sichuan cold noodles
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g fresh noodle nests or 300 g dried egg noodles; 2 tbsp sesame paste (or tahini); 2 tbsp chilli oil (with the flakes); 2 tbsp rice vinegar; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tsp sugar; 1 clove garlic, crushed; 1/2 tsp Sichuan pepper, freshly ground; 1 tbsp sesame oil; 1/2 cucumber, cut into thin strips; 2 tbsp roasted peanuts, chopped; 2 spring onions

Time: 25 min4 servingsapprox. 480 kcal / serving (estimated)approx. 15 g protein / serving

Sichuan cold noodles (liang mian) are a summer street food of Sichuan province: cold noodles tossed in a sesame, spicy and tingling (ma la) sauce, with crunchy cucumber and peanuts. They are refreshing, fiery, and come together in ten minutes.

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Method

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Cook the noodles in plenty of boiling water until al dente (3–4 minutes for fresh), then drain.
Cool immediately under cold running water so the starch washes off, drain well and toss with a little sesame oil.
Mix the sesame paste with 2–3 tbsp water until smooth.
Add the chilli oil, vinegar, soy sauces, sugar, garlic and Sichuan pepper and stir until smooth.
Toss the noodles with the sauce.
Arrange the cucumber, peanuts and spring onions on top and serve at once, cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Rinse the noodles thoroughly so they don't stick and are cool.
Sichuan pepper provides the tingling (ma); freshly ground it is most fragrant.
Loosen the sesame paste (or tahini) with a little water first, or it stays lumpy.
The sauce can be made ahead; toss it with the noodles fresh.

Frequently asked questions

How hot is it?

The heat is controlled by the amount of chilli oil.

What is Sichuan pepper?

The signature spice of Sichuan, with a citrusy aroma that causes a tingling sensation in the mouth.

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