Cold Noodles With Sichuan Dressing (Liang Mian, 凉面)

Name: Cold Noodles With Sichuan Dressing (Liang Mian, 凉面)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 teaspoon minced garlic; 1 teaspoon Sichuan pepper; 1 star anise; 4 tablespoon hot water; 1 chicken thigh, boneless & skinless; 2 portion noodles of your choice, see note 3; 1 teaspoon sesame oil; 1 tablespoon light soy sauce; 1 tablespoon black rice vinegar; ½ teaspoon sugar; salt; 2 tablespoon Chinese chilli oil; ¼ teaspoon Sichuan pepper oil; 150 g cucumber, cut into matchsticks; 1 talk scallions, finely chopped; 2 fresh chilli, thinly sliced; Coriander; Toasted or fried peanuts

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 servings
Calories
439 kcal
Course
Side Dish
Cuisine
Chinese

Cold Noodles With Sichuan Dressing (Liang Mian, 凉面)

Iris Warren

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Pungent, aromatic and refreshing, cold noodles with Sichuan dressing is such a delectable dish to try! My recipe explains in detail the cooking method, ingredient sourcing and topping inspirations.

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Ingredients

Servings

For the aromatic water

1 teaspoon minced garlic
1 teaspoon Sichuan pepper
1 star anise
4 tablespoon hot water

For the chicken (see note 1 for vegetarian/vegan options)

1 chicken thigh, boneless & skinless or 1 chicken breast, see note 2

For the noodles

2 portion noodles of your choice, see note 3
1 teaspoon sesame oil

For the dressing

1 tablespoon light soy sauce or Sichuan spiced sweet soy sauce, see note 4
1 tablespoon black rice vinegar
½ teaspoon sugar
salt to taste
2 tablespoon Chinese chilli oil see note 5
¼ teaspoon Sichuan pepper oil optional

For the toppings

150 g cucumber, cut into matchsticks
1 talk scallions, finely chopped
2 fresh chilli, thinly sliced
Coriander
Toasted or fried peanuts optional

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Instructions

Prepare the aromatic water

Put minced garlic, Sichuan pepper & star anise into a small bowl. Add hot water. Leave to infuse.

Cook the chicken

Option 1: Put the chicken on a plate. Steam for 15 mins over medium heat. Transfer to another plate to cool.
Option 2: Place the chicken in a roasting tray. Cover the tray with tin foil. Cook for 20 mins in a preheated oven at 390°F/200°C/Fan 180°C. Transfer to a plate to cool.

Boil the noodles

Bring a pot of water to a full boil. Add noodles. Boil until they are just cooked or a little undercooked. Be attentive to avoid boiling over.
Drain the noodles. Rinse under tap water to cool.
Transfer to a large bowl. Add sesame oil. Toss well.

Assemble the dish

Shred the chicken either by hand or with a knife. Add to the noodles along with cucumber, scallions and fresh chilli.
Drain the aromatic water through a sieve. Discard the garlic & spices. Pour the water over the noodles. Add all the ingredients for the dressing and mix well.
Transfer the noodles to 2 serving bowls. Top each one with coriander, peanuts (if using).

Notes

To make the dish vegetarian/vegan: You may replace the chicken with thin, sliced omelette or smoked/five-spice flavoured tofu.
If using a large chicken breast. Halve it lengthways then cook as instructed above.
You may use any type of noodles that are round-shaped: regular wheat noodles, alkaline noodles, rice noodles, soba noodles, or even spaghetti!
Please refer to my post “Six Dumpling Sauces” to learn how to make Sichuan spiced sweet soy sauce (复制酱油), a tasty, versatile condiment that can be stored for a long time. If using it, you can skip the sugar in the ingredient list.
I have a detailed guide on “Homemade Chinese Chilli Oil”. I highly recommend you make it instead of using a shop-bought version. It can be used for many Chinese dishes, such as dumplings, noodles, appetisers, etc.