Sichuan Cold Noodles (涼麵)
Dai Ga Si Faan recipe - Sichuan
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 serving noodles
- ice water for cooling
- 2 tbsp chilli oil
- 1 tbsp Chinese black vinegar
- 1/2 tbsp light soy sauce
- 2 tsp sichuan peppercorn oil
- 2 tsp sesame oil
- 2 tsp garlic + 1 tsp ginger (grated)
- 1 tsp sugar
- 1/4 tsp Sichuan peppercorn powder
- 1/4 tsp salt
- a handful of cooked bean sprouts
- chopped cucumbers
- chopped spring onions
- crushed peanuts (optional)
Instructions
- 1
Cook the noodles. Cook noodles according to package instructions, but shorten the recommended time by 1-2 minutes. Drain the noodles and rinse them under cold running water or soak in a bowl of ice water to chill. Set aside.
- 2
Blanch beansprouts. In a pot of boiling water, blanch your beansprouts for a minute, drain and set aside.
- 3
Prepare the sauce. Combine the sauce ingredients in a bowl. Adjust the seasonings to your taste.
- 4
Assemble the dish. Pour the sauce over the noodles and toss the noodles gently to make sure they are well coated with the sauce.
- 5
Garnish. Top the noodles with beansprouts, sliced cucumbers, chopped green onions and crushed peanuts for extra flavour and texture.
- 6
Serve. These Sichuan liang mian are best served cold! So refrigerate at least 30 minutes before serving. Mix and toss the noodles once more time before enjoying this refreshing dish :)