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  • Jeeca Jeeca
  • - May 5, 2023
  • - 11:34 pm

Chinese Sichuan Cold Noodles

📖 TABLE OF CONTENTS show
SICHUAN STYLE COLD NOODLES
INGREDIENTS YOU’LL NEED
For the Dressing
Noodles
Toppings/Mix-Ins
HOW TO MAKE THESE SICHUAN STYLE COLD NOODLES
MORE NOODLE RECIPES YOU’LL LOVE
Sichuan Style Cold Noodles
Ingredients US CustomaryMetric 1x2x3x
Dressing
Noodles
Toppings/Mix-Ins
Instructions
WATCH Video
NUTRITIONAL INFO
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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.

Chinese Sichuan Style Cold Noodles Recipe

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
Cooked wheat noodles

Toppings/Mix-Ins

  • Rehydrated black fungus or wood ear mushroom thinly sliced
  • Cucumber
  • Cilantro
  • Red chiles
  • Crushed nuts
Ingredients for Chinese Sichuan Style Cold Noodles Recipe

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.
Dressing for Chinese Sichuan Style Cold Noodles Recipe
  • 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.
Wheat Noodles
Cooking Wheat Noodles
Cooked wheat noodles
  • In a large bowl, add the cooled noodles.
  • Add your toppings and mix-ins of choice. Pour over the dressing.
Chinese Sichuan Style Cold Noodles Recipe
Chinese Sichuan Style Cold Noodles Recipe
  • Mix well and enjoy.
Chinese Sichuan Style Cold Noodles Recipe

MORE NOODLE RECIPES YOU’LL LOVE

  • Cilantro Lime Noodles
  • Shoyu Udon
  • Pad Thai
  • One-Pot Spicy Miso Ramen
  • Tantanmen (Vegan Ramen)
  • Wonton Noodle Soup
  • Saucy Ramen Noodles
  • Wonton Noodle Soup
  • Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
  • Easy Spicy Miso Noodles
  • Ginger and Scallion Noodles
Chinese Sichuan Style Cold Noodles Recipe

Sichuan Style Cold Noodles

5 from 2 votes
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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 20 minutes mins
Cook Time 22 minutes mins
Total Time 42 minutes mins
Course Main Course
Cuisine Asian, Chinese, East Asian, Sichuan
Servings 2 servings
Calories 319 kcal

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.

WATCH Video

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS IMAGE:

This Post Has 2 Comments

  1. Kate November 6, 2024 Reply

    5 stars
    Love this. Is there a name for this dish? It is different from Dan Dan noodles?

    1. Jeeca November 20, 2024 Reply

      Hi Kate, yes this is different from Dan Dan noodles. This is inspired by Liang Mian, which is a cold noodle dish 🙂

5 from 2 votes (1 rating without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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