Sichuan cuisine at its finest with our Sichuan Cold Noodles recipe. Perfect for spice lovers, this dish combines tangy, spicy, and savory elements, creating a refreshing meal ideal for any time of the year. Whether you’re a fan of authentic Chinese cooking or looking to try something new, this Sichuan Cold Noodles recipe is a must-try. Dive into a world of taste with a dish that’s as delightful to the palate as it is simple to prepare. Perfect for a quick lunch, dinner, or a unique side dish, these noodles promise an unforgettable culinary journey.
AuthorSusan LeeCategoryChinese, Pasta & Noodles, Stir-FriesDifficultyIntermediateCook the Noodles:
Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Rinse under cold water to cool down and stop the cooking process, then drain thoroughly.
Prepare the Sauce:
In a bowl, whisk together the sesame paste, soy sauce, vinegar, sesame oil, sugar, chili oil, ground Sichuan peppercorns, garlic, ginger, and Shaoxing wine until well combined. The sauce should have a balance of nutty, savory, spicy, and tangy flavors.
Toss the Noodles:
In a large mixing bowl, combine the cooled noodles with the sauce, tossing until the noodles are evenly coated.
Serve:
Plate the sauced noodles and top with the julienned cucumber, carrot, green onions, crushed peanuts, and cilantro. Serve the noodles cold.
Garnish:
Add additional chili oil or Sichuan peppercorns on top if you prefer extra heat.
Ingredients
Directions
Cook the Noodles:
Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Rinse under cold water to cool down and stop the cooking process, then drain thoroughly.
Prepare the Sauce:
In a bowl, whisk together the sesame paste, soy sauce, vinegar, sesame oil, sugar, chili oil, ground Sichuan peppercorns, garlic, ginger, and Shaoxing wine until well combined. The sauce should have a balance of nutty, savory, spicy, and tangy flavors.
Toss the Noodles:
In a large mixing bowl, combine the cooled noodles with the sauce, tossing until the noodles are evenly coated.
Serve:
Plate the sauced noodles and top with the julienned cucumber, carrot, green onions, crushed peanuts, and cilantro. Serve the noodles cold.
Garnish:
Add additional chili oil or Sichuan peppercorns on top if you prefer extra heat.
Notes
Perfect Beverage Pairing:
Jasmine Tea: The floral notes of cold jasmine tea can provide a refreshing counterbalance to the dish’s spiciness. The tea’s lightness won’t compete with the intense flavors of the Sichuan seasoning.
Riesling: A slightly sweet Riesling will help balance the spiciness of the Sichuan peppercorns and chili oil. The wine’s sweetness complements the heat, while its acidity can cut through the richness of the sesame paste.
Beer: A crisp lager or pilsner can cleanse the palate between bites of these flavorful noodles. The carbonation in beer is excellent for lifting the oils from the palate, and a light hop profile will not overwhelm the dish.
