Most of the year, Chinese people prefer to eat their noodles scorching hot. But in the summer time, when the humid Sichuan heat clings onto you like a blanket, a bowl of pungently spiced, Sichuan cold noodles accompanied by a soothing bowl of cooling rice congee is the choice of many.
What is Sichuan Cold noodles?
These little bowls of cold noodles or Liang Mian 凉面 in Chinese, are often referred to as “Xiao Chi 小吃”. This translates to “little eats”, and is meant to be enjoyed in small portions along side other similar little eats…at any time of the day.
Sold in little shops and by street vendors, these noodles are served at room temperature and seasoned in front of customers upon ordering. The flavours are a balanced combination of salty, spicy, sour and sweet. They are readily available, cheap and especially popular during the hot months.
Easy to make
It’s also very simple to replicate at home because all you really need for a classic bowl of Sichuan cold noodles are wheat noodles and Mung bean sprouts. As for the noodles, both fresh and dried are fine. Just find one that it’s not too thin or too thick. Thin noodles can be easily over cooked and thick noodles won’t cling onto the sauce well.
Blanched Mung bean sprouts are added for their crunchy texture. You can certainly include other vegetables like cucumbers and carrots as well as protein like shredded chicken for a souped up home version of Sichuan cold noodles. But to keep it classic, I’m using just bean sprouts.
Cooking the noodles just right!
An important thing to remember when cooking your noodle of choice is to undercook it by a minute. It’ll carry on cooking as it cools down and we want to retain a nice chewiness in the final product.
And do not rinse under cold water like some other cold noodles recipes! This is crucial because it’ll prevent the oil that’ll be added to stick to the noodles. So to cool down the noodles fast, spread it around a big platter or plate and toss the noodles about with chopsticks….preferably in front of a fan:)
And there you have it! A simple recipe for a perfect bowl of Sichuan cold noodles.
Want more delicious Asian noodle recipes?
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You Will Need
Instructions
Blanche bean sprouts in hot water for 1min, take it out and reserve for use.
In the same pot, cook the noodles according to package direction. Taking out the noodles about a minute before it's fully cooked.
Spread out the cooked noodles on a large platter or plate and continuously toss with chopsticks to quickly cool it down and thus stop the cooking process.
Drizzle oil over the noodles and toss again to distribute and coat each noodle with oil. Spread it out and leave it to cool completely.
When you are ready to eat, portion out the noodles and bean sprouts into small bowls. Add the seasonings on top according to your taste. Mix it up well and serve.
Ingredients
Directions
Blanche bean sprouts in hot water for 1min, take it out and reserve for use.
In the same pot, cook the noodles according to package direction. Taking out the noodles about a minute before it's fully cooked.
Spread out the cooked noodles on a large platter or plate and continuously toss with chopsticks to quickly cool it down and thus stop the cooking process.
Drizzle oil over the noodles and toss again to distribute and coat each noodle with oil. Spread it out and leave it to cool completely.
When you are ready to eat, portion out the noodles and bean sprouts into small bowls. Add the seasonings on top according to your taste. Mix it up well and serve.