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Sichuan Cold Noodles Recipe
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Sichuan Cold Noodles Recipe
Sichuan cold noodles, also known as Liangpi, is a popular Chinese dish originating from the Shaanxi province. This recipe is a variation that combines the spicy and numbing flavors of Sichuan pepper with the coolness of cucumber and carrots. The dish is perfect for hot summer days and can be served as a main course or a refreshing side dish. The noodles are made from wheat flour and are typically served with a spicy sauce made from chili oil, vinegar, and Sichuan pepper. The dish is garnished with toasted peanuts, scallions, and sesame seeds, adding a crunchy texture and nutty flavor.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Gluten, Peanuts, Soy
Ingredients
200g grams
Wheat flour noodles
150 Calories
2 tbsp tablespoons
Chili oil
100 Calories
2 tbsp tablespoons
Vinegar
0 Calories
1 tsp teaspoons
Sichuan pepper
0 Calories
1/4 cup cups
Toasted peanuts
100 Calories
1/4 cup cups
Scallions
20 Calories
1 tsp teaspoons
Sesame seeds
20 Calories
1 whole
Cucumber
45 Calories
2 whole
Carrots
60 Calories
Step-by-Step Instructions
1
Cook the wheat flour noodles according to the package instructions. Drain and set aside.
2
In a small bowl, whisk together the chili oil, vinegar, and Sichuan pepper. Set the sauce aside.
3
In a large bowl, combine the cooked noodles, sauce, toasted peanuts, scallions, and sesame seeds. Toss everything together until the noodles are well coated with the sauce.
4
Slice the cucumber and carrots into thin strips. Add them to the noodles and toss everything together.
5
Serve the noodles chilled, garnished with additional toasted peanuts, scallions, and sesame seeds if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif