Sichuan Cold Noodles
“Chilled wheat noodles tossed in a spicy, nutty dressing of sesame paste, chili oil, and Sichuan pepper.”
Tahini
Sichuan Pepper
Soy Sauce
Sugar
Garlic
CucumberWhere it comes from
Sichuan Cold Noodles embody the essence of refreshing summer fare in Chinese cuisine. This dish, often enjoyed during the sweltering months, showcases the region's penchant for vibrant flavors through its spicy, nutty dressing. A surprising element is the use of chilled noodles, which perfectly balance the heat from the chili oil and the richness of sesame paste.
On the Palate
How it's made
4 steps · Show ↓11 min active
How it's made
4 steps · Show ↓- 14 min
Cook the noodles in a large pot of boiling water until just tender, about 4 minutes. They should be al dente, with a slight bite.
Watch outRinse noodles under cold water immediately to stop cooking and prevent sticking.
- 23 min
In a bowl, whisk together tahini, soy sauce, sugar, minced garlic, and chili oil until smooth. The sauce should be creamy with a balanced sweet, salty, and spicy flavor.
- 32 min
Toss the cold noodles with the sauce, ensuring each strand is coated. The noodles should glisten with the sauce, absorbing its rich flavors.
- 42 min
Top with thinly sliced cucumber and other vegetables for a fresh, crunchy contrast. Sprinkle with Sichuan pepper for a numbing finish.
