Fragrant, aromatic, and really refreshing - these Sichuan Style Cold Noodles are great to serve with your favorite main or enjoyed as a refreshing meal.
These noodles pack a punch from the chiles with aromatic savoury dressing with acidity from Chinese black vinegar that's perfectly balanced with crunchy cucumber and other toppings of your choice.
SICHUAN STYLE COLD NOODLES
These cold noodles are inspired by bold Chinese Sichuan flavours - savoury, spicy, and aromatic with acidity from Chinese black vinegar. I love noodles whether in be in the form of noodle soups, stir-fries, and of course cold noodles.
These are perfect for those warmer days when you want something hearty and comforting but refreshing at the same time.
INGREDIENTS YOU'LL NEED
For the Dressing
- 1.5 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 1 tbsp chili oil or chilli sauce see homemade chili oil recipe here
- 1 tsp minced garlic
- 1 tsp ground Sichuan pepper
- 1 tbsp sesame oil
- 1/4 cup warm water
- Pinch of salt
- 1/4 tsp five spice powder
Noodles
- 227 g fresh noodles of choice, 2 servings (I used wheat noodles)
- Sesame oil
Toppings/Mix-Ins
- Rehydrated black fungus or wood ear mushroom thinly sliced
- Cucumber
- Cilantro
- Red chiles
- Crushed nuts
HOW TO MAKE THESE SICHUAN STYLE COLD NOODLES
- For the dressing, mix everything together in a bowl. Feel free to adjust to your taste. Set aside.
- Cook the noodles until still very chewy. Drain the noodles from the water. Run the noodles through cold running water. Set aside on a strainer to drain any excess water.
- You can drizzle some oil over the noodles and then mix well to coat the noodles. This is to prevent the noodles from sticking together.
- In a large bowl, add the cooled noodles.
- Add your toppings and mix-ins of choice. Pour over the dressing.
- Mix well and enjoy.
MORE NOODLE RECIPES YOU'LL LOVE
Sichuan Style Cold Noodles
Fragrant, aromatic, and really refreshing - these Sichuan Style Cold Noodles are great to serve with your favorite main or enjoyed as a refreshing meal. These noodles pack a punch from the chiles, an aromatic savoury dressing with acidity from Chinese black vinegar while perfectly balanced with crunchy cucumber and other toppings of your choice.
Ingredients
Dressing
- 1.5 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 1 tbsp chili oil or chilli sauce see homemade chili oil recipe here
- 1 tsp minced garlic
- 1 tsp ground Sichuan pepper
- 1 tbsp sesame oil
- 1/4 cup warm water
- Pinch of salt
- 1/4 tsp five spice powder
Noodles
- 227 g fresh noodles of choice , 2 servings (I used wheat noodles)
- Sesame oil
Toppings/Mix-Ins
- Rehydrated black fungus or wood ear mushroom thinly sliced
- Cucumber
- Cilantro
- Red chiles
- Crushed nuts
Instructions
- For the dressing, mix everything together in a bowl. Feel free to adjust to your taste. Set aside.
- Cook the noodles until still very chewy. Drain the noodles from the water. Run the noodles through cold running water. Set aside on a strainer to drain any excess water.
- You can drizzle some oil over the noodles and then mix well to coat the noodles. This is to prevent the noodles from sticking together.
- In a large bowl, add the cooled noodles.
- Add your toppings and mix-ins of choice. Pour over the dressing.
- Mix well and enjoy.
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NUTRITIONAL INFO
Serving: 1serving | Calories: 319kcal | Carbohydrates: 37g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 1522mg | Potassium: 48mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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Love this. Is there a name for this dish? It is different from Dan Dan noodles?
Hi Kate, yes this is different from Dan Dan noodles. This is inspired by Liang Mian, which is a cold noodle dish 🙂