Sichuan Cold Noodles

Recipe

13 INGREDIENTS • 4 STEPS • 30MINS

Sichuan Cold Noodles

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.

Sichuan Cold Noodles

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Tina Sawasdee at SideChef

Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸

https://www.sidechef.com

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.

30MINS

Total Time

$1.29

Cost Per Serving

Ingredients

Servings

4

US / Metric

12 oz

Chinese Noodles

2 Tbsp

Canola Oil

1 stalk

Scallion, chopped

up to 2 stalks

1 Tbsp

Toasted White Sesame Seeds

1 can
(14 oz)

Bean Sprouts, rinsed, drained

optional

1

Cucumber, julienned

optional

1/2

Carrot, julienned

optional

Sauce

3 Tbsp

Jarred Minced Garlic in Water

1 Tbsp

Sichuan Peppercorn Oil

or Chili Oil plus Ground Sichuan Peppercorn

2 Tbsp

2 Tbsp

Light Soy Sauce

1/2 Tbsp

Sesame Oil

1/2 Tbsp

Granulated Sugar

Nutrition Per Serving

VIEW ALL

Calories

578

Fat

30.6 g

Protein

13.6 g

Carbs

68.6 g

Sichuan Cold Noodles

Save

Tina Sawasdee at SideChef

Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸

https://www.sidechef.com

Cooking InstructionsHide images

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 (1/2 Tbsp), and Granulated Sugar (1/2 Tbsp). 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 (1/2 Tbsp), and Granulated Sugar (1/2 Tbsp). 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!

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