Sichuan cold noodles

Overview

Cold noodles are a classic Sichuan delicacy. But in fact, I didn’t like cold noodles when I was a child, and I didn’t like to make them after I came to the United States. But later I found that my friends really liked the cold noodles I made, so I often made them for friends and church, and it became a classic dish in our church. Many friends have asked me for recipes, but for various reasons I have never written them down. Now I finally write down my secret recipe and share it with everyone! I hope this classic dish can bring you more beautiful enjoyment! 😁 There are actually many Sichuan cold noodle recipes online. But the characteristics of this recipe are: 1) The ingredients are easy to find. We are in a foreign country, and many delicacies from our hometown are hard to make without rice. This recipe uses ingredients that can be found in the United States to restore the authentic Sichuan flavor to the greatest extent. 2) Streamline. This recipe aims to use the core ingredients to restore the Sichuan flavor to the greatest extent. Some auxiliary ingredients (such as bean sprouts, cucumber shreds, etc.) are not included, and you can add them according to your personal taste. 3) Repeatability. Traditional Chinese food recipes rely more on experience (moderate amount, a little😅). All ingredients in this recipe follow the quantitative principle and are simple and easy to repeat. 4) Scalability. From a small bowl for one person at home to a big pot for church, I often make it. Therefore, the content of this recipe can be easily scaled linearly to make the appropriate amount according to needs.

Tags

• pasta
• sichuan cuisine
• chicken essence
• cooked oil chili
• honey
• light soy sauce
• old soy sauce
• pepper noodles
• taiwanese oil noodles
• vinegar
• chopped green onion
• minced garlic
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Key ingredients: Taiwanese oil noodles [a], pepper noodles, cooked oil chili [b]. These three can be found in various Asian and Chinese supermarkets and are the most irreplaceable. It doesn't matter if other things are missing or substituted; but if these three things are replaced, the flavor will be compromised.

   

2. 2 Boil water [c] in a pot, add 1 pound of Taiwanese oil noodles, and cook until 8 mature (a little hard when bitten).

   

3. 3 Quickly drain out the cold water (the noodles should be brought down to room temperature), and drain the water through a strainer.

   

4. 4 Add 4 tablespoons cooked oil chili and 1/2 tablespoon sesame oil, mix well first. These two steps are to separate the noodles and prevent them from sticking into cakes.

   

5. 5 Add 1 teaspoon salt, 1/2 teaspoon chicken essence, 1 tablespoon honey [d], 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons vinegar, 1 teaspoon Sichuan peppercorns [e], 1 teaspoon peppercorns, and mix well again. The cold noodles should be evenly colored at this point.

   

6. 6 Sprinkle with chopped green onion and minced garlic.

   

7. 7 Finished product picture! Just mix well when eating (generally the onions and garlic are cooked without mixing well for the sake of beautiful presentation😁).