Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
The distinctive taste of Sichuan Cold Noodles originates from its bold and numbing spiciness. The skillful blend of chili oil, Sichuan peppercorns, minced garlic, soy sauce, and other seasonings imparts a dual sensation of intense heat and a tingling feeling to this chilled noodle dish. Amidst the zesty flavors, paired with a slight numbing effect, it’s as though you’re savoring the vibrancy and passion of Sichuan with each bite.
Ingredients
Adjust Servings
- Sauce:
Instructions
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Boil a pot of water. Cook the noodles according to the instructions on the package. After rinsing the noodles with cold water, drain excess water, drizzle with a small amount of vegetable oil, gently toss the noodles to coat, spread them out to cool, and prevent sticking.
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In the same pot, bring water to a boil and blanch the bean sprouts. Scoop out the bean sprouts and soak them in cold water. After draining excess water, transfer them to a bowl.
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In a small bowl, whisk together the ingredients for the sauce. Adjust the amount of chili oil based on your personal taste.
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In a large bowl, combine the noodles, cucumber and bean sprouts. Pour the sauce over the noodles and vegetables. Sprinkle with chopped scallions and crushed peanuts, and toss everything together to coat evenly.
