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Szechuan Cold Noodles

Cold noodle salad. Ideal dinner for a hot summer day!
Course Main Course, Salad
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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