Sichuan (Szechuan) Cold Noodle

Sichuan (Szechuan) Cold Noodle
  • 3 cloves garlic, minced
  • 1 pinch kosher salt
  • 1 tablespoon dark soy sauce
  • 2 teaspoons red chile oil
  • 1 teaspoon Szechuan peppercorn oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 cup soybean sprouts
  • 1 cup Chinese noodles (La mian)
  • 1 teaspoon vegetable oil


  1. Combine garlic and kosher salt together in a small bowl or mortar. Grind the garlic mixture with a wide spoon or pestle until paste is formed.
  2. Combine garlic paste, soy sauce, red chile oil, peppercorn oil, rice vinegar, and sesame oil in a small bowl; stir until sauce is well mixed.
  3. Fill a bowl with cold water. Bring a pot of water to a boil; stir in bean sprouts. Cook and stir until softened slightly, about 2 minutes; drain. Submerge bean sprouts in the cold water until cool. Transfer to a serving bowl.
  4. Bring water to a boil in a pot; stir in noodles. Cook and stir until noodles are softened, about 3 minutes; drain. Submerge noodles in the cold water until cool. Transfer noodles to a bowl; mix in vegetable oil. Place noodles on top of the bean sprouts. Pour sauce onto noodles; mix until thoroughly combined.

04/03/2018
Sichuan (Szechuan) Cold Noodle, recipe PT15M PT1H 5 455 calories

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