Name: Sichuan Cold Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 lb (450g) fresh wheat noodles or 12 oz (340g) dried wheat noodles; 3 tablespoons Sichuan chili oil; 2 tablespoons Chinese sesame paste or tahini; 2 tablespoons light soy sauce; 1 tablespoon Chinese black vinegar or rice vinegar; 2 teaspoons sugar; 1 teaspoon Sichuan peppercorns, toasted and ground; 3 cloves garlic, minced; 1 tablespoon minced ginger; 3 green onions, thinly sliced, white and green parts separated; 1 cucumber, julienned; 1/4 cup roasted peanuts, crushed; 2 tablespoons toasted sesame seeds; 1/4 cup cilantro leaves, roughly chopped

Instructions

Cook the noodles

Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Immediately drain and rinse under cold water to stop the cooking process. Drain well and toss with a small amount of oil to prevent sticking.
Prepare the sauce

In a large bowl, whisk together the Sichuan chili oil, sesame paste, soy sauce, vinegar, sugar, ground Sichuan peppercorns, minced garlic, minced ginger, and the white parts of the green onions until smooth and well combined.
Combine and coat

Add the cooled noodles to the bowl with the sauce. Using tongs or chopsticks, toss thoroughly until the noodles are evenly coated with the sauce. Let sit for 5 minutes to allow the flavors to meld together.
Prepare garnishes

While the noodles are absorbing the sauce, prepare the garnishes. Julienne the cucumber, crush the peanuts, and chop the cilantro.
Serve and garnish

Divide the noodles among four serving bowls. Top each bowl with julienned cucumber, crushed peanuts, toasted sesame seeds, green parts of the green onions, and cilantro leaves.
Adjust seasoning

Taste and adjust the seasoning if needed. For extra heat, drizzle with additional chili oil. Serve immediately at room temperature or chilled.

Sichuan Cold Noodles

Ingredients

Instructions

Nutritional Information