Cold Noodles With Sichuan Dressing (Liang Mian, 凉面)
User Reviews
5
Cold Noodles With Sichuan Dressing (Liang Mian, 凉面)
Description
Cold Noodles with Sichuan Dressing (Liang Mian) combine cooked noodles chilled and tossed with sesame oil, creating a smooth and slippery texture. The dressing is made from soy sauce, black rice vinegar, sugar, chili oil, and optional Sichuan pepper oil, delivering a layered balance of salty, sour, sweet, and spicy notes characteristic of Sichuan cuisine.
Aromatic water prepared by infusing hot water with minced garlic, Sichuan pepper, and star anise is strained and poured over the noodles to add subtle fragrance and complexity. The addition of shredded chicken, crisp cucumber matchsticks, scallions, fresh chili slices, coriander, and optional toasted peanuts offers varied textures and fresh, bright flavors.
This dish serves well as a refreshing cold noodle salad during warm weather or as a flavorful light meal. Different noodle types can be used, including wheat, rice, soba, or spaghetti, accommodating preference and availability.
Vegetarian or vegan variations are available by substituting chicken with thin sliced omelette or five-spice flavored tofu. Homemade Sichuan spiced sweet soy sauce and chili oil are recommended for authentic flavor but can be substituted with store-bought options.
Ingredients
For the aromatic water
- 1 teaspoon garlic minced
- 1 teaspoon Sichuan pepper
- 1 star anise
- 4 tablespoon water hot
For the chicken (see note 1 for vegetarian/vegan options)
- 1 chicken thigh or 1 chicken breast, see note 2, boneless & skinless
For the noodles
- 2 portion noodles of your choice, see note 3
- 1 teaspoon sesame oil
For the dressing
- 1 tablespoon soy sauce or Sichuan spiced sweet soy sauce, see note 4, light
- 1 tablespoon black rice vinegar
- ½ teaspoon sugar
- salt to taste
- 2 tablespoon Chilli oil see note 5, Chinese style
- ¼ teaspoon Sichuan pepper oil optional
For the toppings
- 150 g cucumber cut into matchsticks
- 1 talk scallions finely chopped
- 2 chili fresh, thinly sliced
- Coriander
- peanuts optional, toasted or fried
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
- Vegetarian and vegan options include replacing chicken with thin sliced omelette or spiced tofu.
- Any round-shaped noodle such as wheat, alkaline, rice noodles, soba, or spaghetti can be used.
- Homemade Sichuan spiced sweet soy sauce enhances flavor but can be replaced by light soy sauce with sugar if unavailable.
- Making your own Chinese chili oil imparts authentic taste to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 439kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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