Szechuan Cold Noodles
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
2 serving
-
Calories
150 kcal
-
Course
Main Course
-
Cuisine
Chinese
Szechuan Cold Noodles
Description
Szechuan Cold Noodles are made by steaming or cooking noodles until tender but not overdone, then cooling and tossing them with a mixture of soy sauce, chili oil, sesame paste, vinegar, sugar, garlic, and a pinch of salt. The sauce delivers a complex balance of spicy, sour, sweet, and savory notes typical of Szechuan cuisine. Fresh shredded cucumber adds a crisp contrast, and toasted peanuts and scallions provide garnish and additional texture. The noodles are cooled thoroughly to prevent stickiness, sometimes aided by gentle stirring or using an electric fan, resulting in a refreshing, bold-flavored cold noodle dish.
These noodles can be served as a standalone cold dish or as part of a larger cold appetizer spread. The vibrant seasoning and chili oil drizzle make them suited for those who appreciate mildly spicy and tangy sauces with crunchy vegetable accents.
Adjust chili oil quantities based on preferred heat level. Adding more Sichuan peppercorn oil enhances the distinctive numbing sensation common in Szechuan cooking. Be careful not to overcook noodles to maintain their chewiness and prevent clumping.
Ingredients
- 2 egg noodles or alkaline noodles, serving
- 1/2 English cucumber ,peeled and shredded (You can use bean sprout too)
- 1/2 tbsp. sesame oil
Seasonings
- 3 tsp. sugar
- 2 tsp. vinegar
- 1/2 tbsp. sesame paste
- salt a small pinch
- 1 tbsp. soy sauce light
- 1 tbsp. Chili oil or as needed, Szechuan style, plus a slightly more for drizzling
- 1 garlic smashed and finely chopped, cloves
- scallion chopped, for garnishing
- peanuts toasted, smashed, for garnishing
Instructions
If fresh noodle is used
- Set up a steamer with enough water and bring to a boiling.
- Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
- Transfer out and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
If dried noodle is used
- Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.
Assemble the noodles
- When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
- Drizzle some chili oil on top, garnish green onion and roasted peanuts.
Notes
- Use the suggested technique of stirring noodles with oil immediately after cooking to keep noodles separate.
- You may add extra Sichuan peppercorn oil to increase the signature numbing taste.
- Use cooled noodles for best texture and mixing with the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Sodium | 416mg | 17% |
| Potassium | 110mg | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
