Cold Sichuan Noodles

These Cold Sichuan Noodles offer a vibrant burst of flavor with every bite, combining the chewy texture of fresh egg noodles with a pungent, aromatic sauce. The dressing is a harmonious blend of fermented bean pastes, fiery chili, and toasted sesame oil, balanced by the sharp aromatics of ginger, garlic, and scallions. This dish is incredibly quick to assemble, making it an ideal choice for hot summer nights or a speedy weeknight dinner. The cold temperature of the noodles contrasts beautifully with the rich, spicy heat of the sauce, creating a refreshing yet deeply satisfying meal. It&# 226;ÂÂs a simple yet sophisticated vegetarian option that brings authentic Chinese street-food vibes to your table without the fuss.

Cooking Method: Boiling, Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 218.3

Dietary: Vegetarian

Description

These Cold Sichuan Noodles offer a vibrant burst of flavor with every bite, combining the chewy texture of fresh egg noodles with a pungent, aromatic sauce. The dressing is a harmonious blend of fermented bean pastes, fiery chili, and toasted sesame oil, balanced by the sharp aromatics of ginger, garlic, and scallions. This dish is incredibly quick to assemble, making it an ideal choice for hot summer nights or a speedy weeknight dinner. The cold temperature of the noodles contrasts beautifully with the rich, spicy heat of the sauce, creating a refreshing yet deeply satisfying meal. It&# 226;ÂÂs a simple yet sophisticated vegetarian option that brings authentic Chinese street-food vibes to your table without the fuss.

Ingredients

1 lbs Chinese egg noodles
2 teaspoons Chili bean sauce
2 tablespoons Peanut oil
2 teaspoons Finely chopped ginger
2 tablespoons Finely chopped scallions
1 tablespoons Rice wine or dry sherry
1 tablespoons Finely chopped garlic
2 tablespoons Dark soy sauce
1 tablespoons Yellow bean sauce
2 tablespoons Sesame oil

Directions

1
Bring a large pot of water to a rolling boil and cook the Chinese egg noodles according to package directions until al dente.
2
Drain the noodles and immediately rinse them under cold running water to stop the cooking process and cool them down completely.
3
Shake off excess water from the noodles and place them in a large serving bowl.
4
In a small bowl, whisk together the peanut oil, chili bean sauce, yellow bean sauce, dark soy sauce, sesame oil, rice wine, ginger, garlic, and scallions to create the sauce.
5
Pour the sauce over the cold noodles and toss thoroughly until every strand is evenly coated.
6
Let the noodles sit for 5 minutes to absorb the flavors, then toss again before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 218.3kcal

% Daily Value *
Total Fat 13.8g22%
Saturated Fat 2.6g13%
Cholesterol 20.4mg7%
Sodium 396.5mg17%
Total Carbohydrate 18.7g7%
Dietary Fiber 1.3g6%
Sugars 0.6g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sichuan, noodles, cold, chinese, spicy, vegetarian, sesame, chili, ginger, garlic, soy, quick, easy, summer, dinner, egg noodles, bean paste, scallions, spicy noodles, asian

Read it online: https://www.chefs-mate.com/recipe/cold-sichuan-noodles/