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.

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Prep Time 20

Cook Time 22

Total Time 42

Course Main Course

Cuisine Asian, Chinese, East Asian, Sichuan

Servings 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

https://youtube.com/shorts/oGlr_YBUUNc

NUTRITIONAL INFO

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