Sichuan cold noodles
Sichuan cold noodles, from above
VegVeganSichuan

Sichuan cold noodles

Chilled noodles in sweet, sour, spicy sauce. The summer lunch Chengdu lives on.

25 minTime
14 gProtein each
mediumSpice
Chengdu summer2 chapters · 1 min read

Make it your way

Grandma's wayChilled noodles in chilli, soy and vinegar.
The original
486kcalsame
14 gproteinsame
4 gfibresame
25minutessame

Sichuan liang mian, a summer street classic.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Wheat noodles250 g thin noodles
Sesame oil2 tsp
Moong sprouts (mung bean sprouts)1 cup bean sprouts, blanched
Cucumber1, shredded
Soy sauce2 tbsp
Chinkiang black vinegar1 tbsp plus 1 tsp
Sugar1 tbsp
Chinese chilli oil2 tbsp
Garlic3 cloves, crushed with water
Sichuan peppercorn½ tsp, ground
Peanuts2 tbsp, crushed
Spring onion (green onion, scallion)1, sliced

Method

4 steps
  1. 1Boil the noodles until just tender, drain and rinse under cold water. Toss with sesame oil and spread out to cool.
  2. 2Mix soy, vinegar, sugar, chilli oil, garlic water and Sichuan pepper.
  3. 3Pile sprouts and cucumber in bowls, noodles on top.
  4. 4Pour over the sauce and top with peanuts and spring onion. Toss well before eating.
Serve it like this

Serve in shallow bowls with cucumber and sprouts peeking out and the sauce pooled at the bottom, chilled tea alongside.

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Make it a meal

What goes with Sichuan cold noodles: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
Bread or rice Yunnan pineapple rice60 min
On the side Mouthwatering chicken45 min
On the side Smashed cucumber salad15 min
To drink Lemon iced tea20 min
Something sweet Eight treasure rice90 min
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