We had a super hot week last week, with the humidity, the temperature reached above 40℃ in some days. The last time a heat wave lasted this long was in 1946 🙁 . Even the government issued heat wave warning and asked residents to stay in cool environment. In this type of weather, I didn't want to cook and everybody didn't have a big appetite. Therefore, I made this spicy cold noodle dish, which doesn't require much cooking except boiling the noodles. And spicy normally brings better appetite.
You'll need:
- Noodles: I used Italian spaghettini, takes less time to cook
- 1/2 English cucumber
- 1/2 tbsp Sesame oil
- 1.5 tbsp chili oil or chili sauce, adjust the quantity based on your taste
- 3 tsp Sugar
- 2 tsp Chinese black vinegar
- a pinch of Salt
- 1 tbsp light soy sauce
- 1 clove of garlic
- 1 green onion/scallion
- A handful of toasted peanuts (optional)
- 1/4 tsp Sichuan peppercorn oil (optional)
Preparation:
- Smash and finely chop the garlic clove
- Chop scallion for garnishing
- Wash, peel and shred 1/2 cucumber
- Smash toasted peanuts for garnishing. Tips:
- I bought toasted peanuts, you can also toasted your own peanuts. Simply Google "how to toast peanuts", you will find a ton of posts and videos showing you how...
- Put toasted peanuts in the Ziploc bag and use roller pin to smash the peanuts
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.
Add 1/2 tbsp sesame oil to the pasta, mix well till the sesame oil penetrates among the noodles. and noodles don't stick to each other.
Tips: use chopsticks to stir up the noodles and mix well. Repeat a couple of times. This will prevent noodles from sticking to each other and help noodles to cool down. To speed up the cooling, use an electric fan
Once the noodles cool down, add sugar, vinegar, salt, light soy sauce, chili oil/chili sauce, finely chopped garlic, mix well
Add shredded cucumber, mix well
Taste, and adjust the seasoning to your liking. Enjoy!
Szechuan Cold Noodles
Ingredients
- 1/2 English cucumber
- 1/2 tbsp Sesame oil
- 1.5 tbsp Chili oil or chili sauce, adjust the quantity based on your taste
- 3 tsp Sugar
- 2 tsp Chinese black vinegar
- A pinch of Salt
- 1 tbsp Light soy sauce
- 1 clove of Garlic
- 1 Green onion/scallion
- A handful of Toasted peanuts optional
- 1/4 tsp Sichuan peppercorn oil optional
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.
- Add 1/2 tbsp sesame oil to the pasta, mix well till the sesame oil penetrates among the noodles. and noodles don’t stick to each other.Tips: use chopsticks to stir up the noodles and mix well. Repeat a couple of times. This will prevent noodles from sticking to each other and help noodles to cool down. To speed up the cooling, use an electric fan
- Once the noodles cool down, add sugar, vinegar, salt, light soy sauce, chili oil/chili sauce, finely chopped garlic, mix well
- Add shredded cucumber, scallions, and mashed toasted peanuts, Sichuan peppercorn oil, mix well
- Taste, and adjust the seasoning to your liking
- Enjoy
Notes
- Adjust the quantity of chili oil/chili sauce based on your liking.
- Sichuan peppercorn oil gives numb feeling on your tongue, ignore it if you don’t like the sensation
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