Sichuan Cold Noodles Recipes

SICHUAN MOUTH-NUMBING COLD NOODLES

Steps:

• In a saucepan, heat up 4 cloves of minced garlic, the half head of garlic, ginger, chili flakes, dried red chilies, star anise, and vegetable oil over medium heat, until sizzling. Stir to prevent burning and cook for 1 to 2 minutes, watching the garlic to make sure it doesn't burn. The garlic should be lightly browned.
• Turn off heat and add the ground red Sichuan peppercorns and 1 more tablespoon of chili flakes. Stir until the oil stops sizzling.
• Add the soy sauce and the remaining 2 cloves of minced garlic, and transfer a jar. Let it sit for 3 to 4 hours. Then, put the jar in the fridge. Remove star anise, ginger, and whole garlic cloves from the jar.
• Cook noodles according to directions until al dente. Drain, rinse with cold water, and toss with the sesame oil. Place in the fridge until ready.
• To make the sauce, in a small bowl, whisk the chili oil, black vinegar, soy sauce, brown sugar, water, tahini, and peanut butter together. Taste-test this sauce beforehand to see if you can handle the amount of heat! Adjust as necessary.
• Heat up a large skillet with the vegetable oil. Spread a thin layer of eggs across surface, swirling to reach the entire surface. Cook on low heat until cooked through. Cool. Cut into thin strips.
• Mix noodles with the sauce until well-combined, and garnish with cucumbers, egg strips, and scallions. Serve cold or at room temperature.

SZECHUAN COLD NOODLES

Steps:

• Set up a steamer with enough water and bring to a boiling.
• Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
• Transfer out and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
• Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.
• When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
• Drizzle some chili oil on top, garnish green onion and roasted peanuts.

COLD NOODLES WITH SICHUAN DRESSING (LIANG MIAN, 凉面)

Steps:

• Put minced garlic, Sichuan pepper & star anise into a small bowl. Add hot water. Leave to infuse.
• Option 1: Put the chicken on a plate. Steam for 15 mins over medium heat. Transfer to another plate to cool.
• Option 2: Place the chicken in a roasting tray. Cover the tray with tin foil. Cook for 20 mins in a preheated oven at 390°F/200°C/Fan 180°C. Transfer to a plate to cool.
• Bring a pot of water to a full boil. Add noodles. Boil until they are just cooked or a little undercooked. Be attentive to avoid boiling over.
• Drain the noodles. Rinse under tap water to cool.
• Transfer to a large bowl. Add sesame oil. Toss well.
• Shred the chicken either by hand or with a knife. Add to the noodles along with cucumber, scallions and fresh chilli.
• Drain the aromatic water through a sieve. Discard the garlic & spices. Pour the water over the noodles. Add all the ingredients for the dressing and mix well.
• Transfer the noodles to 2 serving bowls. Top each one with coriander, peanuts (if using).

SZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SPICY SICHUAN NOODLES

Steps:

• Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
• Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
• Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
• Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
• Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.