Sichuan Cold Noodles
No other savory Chinese noodle dish is more refreshing in the summertime than Sichuan Cold Noodles. A Sichuan classic dressed in chili oil for that spicy and numbing feeling on your tongue with fresh crunchy vegetables for texture. Effortless to make, they are a perfect choice for someone craving a simple Asian-inspired dish.
Ingredients
Cooking Instructions
step 1
Cook Chinese Noodles (12 oz) 1 minute less than the package direction. Scoop the noodles into a bowl, and drizzle with Canola Oil (2 Tbsp). Use tongs or chopsticks to pick up noodles and loosen them apart as they cool down.
step 2
In the same pot with noodles and water over medium heat, blanch Bean Sprouts (1 can) for 1 minute, and transfer to a bowl to cool down.
step 3
In a small mixing bowl, add Jarred Minced Garlic in Water (3 Tbsp), Sichuan Peppercorn Oil (1 Tbsp), Black Vinegar (2 Tbsp), Light Soy Sauce (2 Tbsp), Sesame Oil (1 tsp), and Granulated Sugar (1 tsp). Mix until well combined and adjust the taste to your preference.
step 4
On a serving plate, toss the noodles in the sauce. Top with bean sprouts, Cucumber (1), Carrot (1/2), Scallion (1 stalk), and Toasted White Sesame Seeds (1 Tbsp). Serve!
