Sichuan Cold Noodles

Noodles:

8 oz (225g) dried wheat noodles or rice noodles

Sauce:

2 tablespoons sesame paste or peanut butter

3 tablespoons soy sauce

1 tablespoon Chinkiang vinegar (or black vinegar)

1 tablespoon sesame oil

1 tablespoon sugar

2 teaspoons chili oil (adjust to taste)

1 teaspoon ground Sichuan peppercorns

2 cloves garlic, minced

1 inch piece of ginger, minced

1 tablespoon Chinese cooking wine (Shaoxing wine)

Toppings:

Cucumber, julienned

Carrot, julienned

Green onions, finely sliced

Roasted peanuts, crushed

Cilantro, chopped

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.

Nutrition Facts

0 servings

Serving size

175

Amount per serving
Calories500

% Daily Value *
Total Fat 20g26%

Saturated Fat 2g10%
Sodium 1000mg44%
Total Carbohydrate 70g26%

Dietary Fiber 5g18%

Total Sugars 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Sichuan Cold Noodles