Cold Sichuan Noodles
Submitted by frunkle
Fiery cold Sichuan noodles with chili bean sauce, yellow bean sauce, garlic, ginger, and sesame oil. A bold vegetarian Chinese noodle dish that comes together in 35 minutes.
YIELD
2 servingsPREP
25 minCOOK
10 minREADY
35 minThese cold Sichuan noodles pack the kind of heat and depth that keeps you reaching for more even as your lips tingle.
Chewy Chinese egg noodles get tossed with a stir-fried sauce of garlic, ginger, scallions, yellow bean sauce, and chili bean sauce, all finished with dark soy and a generous pour of sesame oil.
The sauce gets cooked first, then cooled, so every strand of noodle gets coated in concentrated, fiery Sichuan flavor.
Top with fresh cilantro and serve within a few hours while everything is still vibrant.
Variations
- Dan dan style: Add a spoonful of ground pork and a drizzle of chili oil for a meatier, richer version.
- Extra crunch: Toss in chopped roasted peanuts and julienned cucumber right before serving.
Kitchen Tips
- Cool the sauce completely before tossing with the noodles. Hot sauce on cold noodles creates uneven coating and a mushy texture.
- Fresh Chinese egg noodles have a chewier bite than dried and are worth seeking out at an Asian market.
- Serve within 3 hours of assembling. The noodles absorb the sauce over time and can go from saucy to dry if they sit too long.
Ingredients
Directions
If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes.
Cool in cold water until required.
If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.
Heat a wok or large frying-pan and add the oil.
When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes.
Allow the mixture to cool thoroughly.
Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil.
Garnish with the coriander and serve within 3 hours.
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