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Servings:

Sichuan Cold Noodles

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.

Total Time

30min

4.3

3 Ratings

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

•

12 oz

Chinese Noodles

•

2 Tbsp

Canola Oil

•

1 stalk

Scallions , chopped

•

1 Tbsp

Toasted White Sesame Seeds

•

1 can
(14 oz)

Bean Sprouts , rinsed, drained

(optional)

•

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

Black Vinegar

•

2 Tbsp

Light Soy Sauce

•

2 tsp

Sesame Oil

•

2 tsp

Granulated Sugar

Cooking Instructions

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.

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.

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 (2 tsp) , and Granulated Sugar (2 tsp) . Mix until well combined and adjust the taste to your preference.

On a serving plate, toss the noodles in the sauce. Top with bean sprouts, Cucumber (1) , Carrot (1/2) , Scallions (1 stalk) , and Toasted White Sesame Seeds (1 Tbsp) . Serve!

Nutrition Per Serving

CALORIES

578

FAT

30.6 g

PROTEIN

13.6 g

CARBS

68.6 g