If you’re like me and you are super into Sichuan mala food… then these Sichuan cold noodles, also known as liang mian, should definitely be the next thing you should cook. Liang mian (涼麵) translates to “cold noodles”, and they are typically served during hot summer months.
ingredients:
- 1 serving noodles
- ice water for cooling
sauce:
- 2 tbsp chilli oil
- 1 tbsp Chinese black vinegar
- 1/2 tbsp light soy sauce
- 2 tsp Sichuan peppercorn oil
- 2 tsp sesame oil
- 2 tsp garlic + 1 tsp ginger (grated)
- 1 tsp sugar
- 1/4 tsp Sichuan peppercorn powder
- 1/4 tsp salt
toppings:
- a handful of cooked bean sprouts
- chopped cucumbers
- chopped spring onions
- crushed peanuts (optional)
what noodles do I use?
Traditional Sichuan liang mian often uses alkaline noodles, also known as kansui noodles (鹼水麵). These noodles are made with wheat flour and alkaline solution, which gives them a distinctive chewy texture and yellow colour.
You can find alkaline noodles in your local Asian supermarket. But if you cannot, you can substitute with egg noodles, Korean wheat noodles, or ramen noodles. Or whatever noodle you like!
steps:
- Cook the noodles. Cook noodles according to package instructions, but shorten the recommended time by 1-2 minutes. Drain the noodles and rinse them under cold running water or soak in a bowl of ice water to chill. Set aside.
- Blanch beansprouts. In a pot of boiling water, blanch your beansprouts for a minute, drain and set aside.
- Prepare the sauce. Combine the sauce ingredients in a bowl. Adjust the seasonings to your taste.
- Assemble the dish. Pour the sauce over the noodles and toss the noodles gently to make sure they are well coated with the sauce.
- Garnish. Top the noodles with beansprouts, sliced cucumbers, chopped green onions and crushed peanuts for extra flavour and texture.
- Serve. These Sichuan liang mian are best served cold! So refrigerate at least 30 minutes before serving. Mix and toss the noodles once more time before enjoying this refreshing dish 🙂
check out more cold dishes!
- Bibimmyeon (Korean Cold Noodles)
- Cold Sesame Chicken Noodle Salad
- Sichuan Mouthwatering Chicken (Kou Shui Ji)
Sichuan Cold Noodles (涼麵)
2
servings10
minutes10
minutesKeep the screen of your device on
Ingredients
1 serving noodles
ice water for cooling
- sauce:
2 tbsp chilli oil
1 tbsp Chinese black vinegar
1/2 tbsp light soy sauce
2 tsp sichuan peppercorn oil
2 tsp sesame oil
2 tsp garlic + 1 tsp ginger (grated)
1 tsp sugar
1/4 tsp Sichuan peppercorn powder
1/4 tsp salt
- toppings:
a handful of cooked bean sprouts
chopped cucumbers
chopped spring onions
crushed peanuts (optional)
Directions
- Cook the noodles. Cook noodles according to package instructions, but shorten the recommended time by 1-2 minutes. Drain the noodles and rinse them under cold running water or soak in a bowl of ice water to chill. Set aside.
- Blanch beansprouts. In a pot of boiling water, blanch your beansprouts for a minute, drain and set aside.
- Prepare the sauce. Combine the sauce ingredients in a bowl. Adjust the seasonings to your taste.
- Assemble the dish. Pour the sauce over the noodles and toss the noodles gently to make sure they are well coated with the sauce.
- Garnish. Top the noodles with beansprouts, sliced cucumbers, chopped green onions and crushed peanuts for extra flavour and texture.
- Serve. These Sichuan liang mian are best served cold! So refrigerate at least 30 minutes before serving. Mix and toss the noodles once more time before enjoying this refreshing dish 🙂
*This post contains affiliate links. As an Amazon Associate, I can earn from qualifying purchases. However, there is no additional cost to you. When you make a purchase through my referral links, I may earn a small commission from Amazon and other retailers.
){kind=link}