Cold Spicy Noodle Salad

Cold noodle salad is a very common Chinese dish in summer. It is so easy to cook (make) -- basically, just combine all the sauces and seasonings together with the noodles. In less than half an hour, dinner is ready to serve.

You'll need:

• 400g spaghetti or spaghettini
• 1 green onion, finely chopped
• 1 clove of garlic, minced
• 1 tsp minced ginger
• 1.5 tbsp cooking oil
• ½ tsp Sichuan peppercorn oil or ground Sichuan peppercorn
• 1 tbsp chili oil
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp premium soy sauce
• 1 tsp dark vinegar
• 1/2 tsp sugar
• ¼ tsp chicken broth mix
• 1 tbsp chili sauce (e.g. LaoGanMa chili sauce)
• A handful of chopped cilantro for garnishing
• ¼ cup roasted peanuts for garnishing

Instructions:

Bring a pot of water to a boil, once the water is boiling, add a pinch of salt and a drop of oil. Cook the spaghettini to al dente, and then drain the water well.

Once the noodles are well drained, put in a big bowl, add 1 tbsp sesame oil and 1 tbsp chili oil, mix well. Set aside

Heat up a fry pan or saute pan over medium heat, add 1.5 tbsp cooking oil. Once the oil is hot, saute minced ginger, garlic, and one portion of finely chopped green onion till aroma, about 1-2 minutes. Transfer to the spaghetti.

Add 1/2 tsp salt, 1 tbsp light soy sauce , 1 tbsp premium soy sauce, 1 tsp dark vinegar, 1/2 tsp sugar, ¼ tsp chicken broth mix and 1 tbsp chili sauce

Crush roasted peanuts, and add to the spaghetti, then add chopped cilantro, mix well

Serve & Enjoy

Print Recipe

Cold Spicy Noodle Salad

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Chinese

Servings: 4 people

Ingredients

• 400 g spaghetti or spaghettini
• 1 green onion, finely chopped
• 1 clove of garlic, minced
• 1 tsp minced ginger
• 1.5 tbsp cooking oil
• 1/2 tsp Sichuan peppercorn oil or ground Sichuan peppercorn
• 1 tbsp chili oil
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1 tbsp light soy sauce
• 1 tbsp premium soy sauce
• 1 tsp dark vinegar
• 1/2 tsp sugar
• 1/4 tsp chicken broth mix
• 1 tbsp chili sauce (e.g. LaoGanMa chili sauce)
• A handful of chopped cilantro for garnishing
• 1/4 cup roasted peanuts for garnishing

Instructions

• Bring a pot of water to a boil, once the water is boiling, add a pinch of salt and a drop of oil. Cook the spaghettini to al dente, and then drain the water well.
• Once the noodles are well drained, put in a big bowl, add 1 tbsp sesame oil and 1 tbsp chili oil, mix well. Set aside
• Heat a fry pan or saute pan over medium heat, add 1.5 tbsp cooking oil. Once the oil is hot, saute minced ginger, garlic, and one portion of finely chopped green onion till aroma, about 1-2 minutes. Transfer to the spaghetti.
• Add 1/2 tsp salt, 1 tbsp light soy sauce , 1 tbsp premium soy sauce, 1 tsp dark vinegar, 1/2 tsp sugar, ¼ tsp chicken broth mix and 1 tbsp chili sauce
• Crush roasted peanuts, and add to the spaghetti, then add chopped cilantro, mix well
• Serve & Enjoy