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SideChef
Recipes
Dairy-Free
Sichuan Cold Noodles

13 INGREDIENTS • 4 STEPS • 30MINS

Sichuan Cold Noodles

Recipe

4.3

3 ratings
No other savory Chinese noodle dish is more refreshing in the summertime than Sichuan Cold Noodles. A Sichuan classic dressed in chili oil for that spicy and numbing feeling on your tongue with fresh crunchy vegetables for texture. Effortless to make, they are a perfect choice for someone craving a simple Asian-inspired dish.
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No other savory Chinese noodle dish is more refreshing in the summertime than Sichuan Cold Noodles. A Sichuan classic dressed in chili oil for that spicy and numbing feeling on your tongue with fresh crunchy vegetables for texture. Effortless to make, they are a perfect choice for someone craving a simple Asian-inspired dish.
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

30MINS

Total Time

$1.29

Cost Per Serving

Ingredients

Servings
4
us / metric
Chinese Noodles
12 oz
Chinese Noodles
Canola Oil
2 Tbsp
Canola Oil
Scallion
1 stalk
Scallion, chopped
up to 2 stalks
Toasted White Sesame Seeds
1 Tbsp
Toasted White Sesame Seeds
Bean Sprouts
1 can
(14 oz)
Bean Sprouts, rinsed, drained
optional
Cucumber
1
Cucumber, julienned
optional
Carrot
1/2
Carrot, julienned
optional
Sauce
Jarred Minced Garlic in Water
3 Tbsp
Jarred Minced Garlic in Water
Sichuan Peppercorn Oil
1 Tbsp
Sichuan Peppercorn Oil
or Chili Oil plus Ground Sichuan Peppercorn
Black Vinegar
2 Tbsp
Black Vinegar
Light Soy Sauce
2 Tbsp
Light Soy Sauce
Sesame Oil
1 tsp
Sesame Oil
Granulated Sugar
1 tsp
Granulated Sugar

Nutrition Per Serving

VIEW ALL
Calories
578
Fat
30.6 g
Protein
13.6 g
Carbs
68.6 g
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author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

Cooking Instructions

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step 1
Cook Chinese Noodles (12 oz) 1 minute less than the package direction. Scoop the noodles into a bowl, and drizzle with Canola Oil (2 Tbsp). Use tongs or chopsticks to pick up noodles and loosen them apart as they cool down.
step 1 Cook Chinese Noodles (12 oz) 1 minute less than the package direction. Scoop the noodles into a bowl, and drizzle with Canola Oil (2 Tbsp). Use tongs or chopsticks to pick up noodles and loosen them apart as they cool down.
step 2
In the same pot with noodles and water over medium heat, blanch Bean Sprouts (1 can) for 1 minute, and transfer to a bowl to cool down.
step 2 In the same pot with noodles and water over medium heat, blanch Bean Sprouts (1 can) for 1 minute, and transfer to a bowl to cool down.
step 3
In a small mixing bowl, add Jarred Minced Garlic in Water (3 Tbsp), Sichuan Peppercorn Oil (1 Tbsp), Black Vinegar (2 Tbsp), Light Soy Sauce (2 Tbsp), Sesame Oil (1 tsp), and Granulated Sugar (1 tsp). Mix until well combined and adjust the taste to your preference.
step 3 In a small mixing bowl, add Jarred Minced Garlic in Water (3 Tbsp), Sichuan Peppercorn Oil (1 Tbsp), Black Vinegar (2 Tbsp), Light Soy Sauce (2 Tbsp), Sesame Oil (1 tsp), and Granulated Sugar (1 tsp). Mix until well combined and adjust the taste to your preference.
step 4
On a serving plate, toss the noodles in the sauce. Top with bean sprouts, Cucumber (1), Carrot (1/2), Scallion (1 stalk), and Toasted White Sesame Seeds (1 Tbsp). Serve!
step 4 On a serving plate, toss the noodles in the sauce. Top with bean sprouts, Cucumber (1), Carrot (1/2), Scallion (1 stalk), and Toasted White Sesame Seeds (1 Tbsp). Serve!

Tags

Dairy-Free
Budget-Friendly
Lunch
Shellfish-Free
Chinese
Vegan
Vegetarian
Quick & Easy
Pasta
Vegetables
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