Sichuan cold noodles, or "liangmian," are a beloved summer dish, celebrated for their spicy, numbing, and tangy flavors. Here’s a simple guide to crafting this iconic recipe.
Ingredients:
- 200g thin wheat noodles (or spaghetti)
- 3 tbsp Sichuan peppercorn oil
- 2 tbsp chili oil
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 1 clove garlic, minced
- 1 cucumber, julienned
- 2 tbsp cilantro, chopped
- Optional: Sichuan peppercorn powder, crushed peanuts, or preserved vegetables.
Steps:
1. Cook the noodles: Boil noodles until al dente, then rinse under cold water to cool and drain. Toss with a teaspoon of sesame oil to prevent sticking.
2. Prepare the sauce: In a bowl, mix Sichuan peppercorn oil, chili oil, soy sauce, black vinegar, sugar, and minced garlic. Adjust ratios to taste—more vinegar for tang, more chili oil for heat.
3. Combine: Toss the cooled noodles with the sauce until evenly coated. Top with julienned cucumber, cilantro, and optional peanuts or Sichuan peppercorn powder for extra aroma.
4. Serve: Chill for 10 minutes before serving. For added texture, sprinkle with crushed peanuts or pickled vegetables.
This dish balances heat, acidity, and nuttiness, making it a refreshing yet bold meal. Enjoy the authentic taste of Sichuan in every bite!
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