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Szechuan Cold Noodles

Cold noodle salad. Ideal dinner for a hot summer day!

Course Main Course, Salad
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1/2 English cucumber
  • 1/2 tbsp Sesame oil
  • 1.5 tbsp Chili oil or chili sauce, adjust the quantity based on your taste
  • 3 tsp Sugar
  • 2 tsp Chinese black vinegar
  • A pinch of Salt
  • 1 tbsp Light soy sauce
  • 1 clove of Garlic
  • 1 Green onion/scallion
  • A handful of Toasted peanuts optional
  • 1/4 tsp Sichuan peppercorn oil optional

Instructions

  1. Bring a pot of water to a boil, once the water is boiling, add a pinch of salt and a drop of oil. Cook the spaghettini to al dente, and then drain the water.

  2. Add 1/2 tbsp sesame oil to the pasta, mix well till the sesame oil penetrates among the noodles. and noodles don’t stick to each other.

    Tips: use chopsticks to stir up the noodles and mix well. Repeat a couple of times. This will prevent noodles from sticking to each other and help noodles to cool down. To speed up the cooling, use an electric fan

  3. Once the noodles cool down, add sugar, vinegar, salt, light soy sauce, chili oil/chili sauce, finely chopped garlic, mix well

  4. Add shredded cucumber, scallions, and mashed toasted peanuts, Sichuan peppercorn oil, mix well

  5. Taste, and adjust the seasoning to your liking

  6. Enjoy

Recipe Notes

  • Adjust the quantity of chili oil/chili sauce based on your liking.
  • Sichuan peppercorn oil gives numb feeling on your tongue, ignore it if you don’t like the sensation