Spicy, refreshing cold noodles in a Sichuan dressing are such a delicious dish that you simply have to try them! Spicy cold noodles, known in Chinese as Liáng Miàn (凉面), are a traditional “small eat” (xiǎo chī 小吃) loved in many parts of China. At street stalls, small cafés and at home, they’re served as a snack or a quick breakfast.
Contents:
You can use fresh or dried noodles for spicy cold noodles. Springy, chewy alkaline wheat noodles with a pleasant al dente bite are the foundation of Sichuan liang mian. Be careful not to overcook them! Take the noodles out when they’re just done – or, better, slightly underdone (al dente). And don’t rinse them under cold water as some other recipes do! To cool the noodles quickly, spread them out on a large plate or bowl and toss them with chopsticks, ideally in front of a fan. Then add a little sesame oil and toss well. This keeps them from sticking together or tangling.
“姜辣嘴, 蒜辣心” (jiāng là zuǐ, suàn là xīn) roughly translates as “ginger burns the mouth, garlic burns the heart.” To work these flavors into quickly assembled street foods like noodles and dumplings as effectively as possible, Chinese cooks use ginger water and garlic water.
Ginger and garlic water are made by crushing the ginger and garlic separately, putting them in two bowls and adding a small amount of boiling water. Food dressed with ginger and garlic water tastes better than food mixed directly with chopped ginger and garlic!
Since chicken isn’t essential to this dish, you can simply leave it out and make these cold noodles vegetarian.
Sichuan Spicy Cold Noodles (Sìchuān Liáng Miàn 四川凉面)
Ingredients
- 1 chicken thigh boneless and skinless
- 250 g wheat noodles about 9 oz; alkaline noodles are ideal
Aromatic water
- 1 tsp garlic minced
- 1 tsp ginger finely chopped
- 1 tsp Sichuan peppercorns
- 2 tbsp hot water
Dressing
- 1 tsp toasted sesame oil
- 1 tbsp light soy sauce or Sichuan sweet soy sauce
- 2 tbsp chili oil
- 1 tbsp Chinese black vinegar
- ½ tsp sugar
- pinch of salt to taste
Toppings
- 150 g mung bean sprouts about 5 oz, blanched (or cucumber, julienned)
- 1 scallion chopped
- 2 fresh chilies thinly sliced
- cilantro
- roasted or fried peanuts
Instructions
- Put the minced garlic, Sichuan peppercorns and finely chopped ginger in a small bowl. Add the hot water and let it steep.
- Simmer the chicken thigh over medium heat for 15 minutes. Transfer to a plate and let it cool.
- Bring a pot of water to a rolling boil and add the noodles. Cook until just done or slightly underdone. Be careful not to overcook them.
- Drain the noodles. To cool them quickly, spread them out on a large plate or bowl and toss them with chopsticks – ideally in front of a fan. Don’t rinse them under cold water.
- Add the sesame oil and toss well.
- Shred the chicken by hand or slice it with a knife. Add it to the noodles along with the scallion, fresh chilies and bean sprouts (or cucumber or other vegetables).
- Strain the aromatic water through a sieve and pour it over the noodles. Add all the dressing ingredients and toss well.
- Divide the noodles between 2 serving bowls. Top each portion with cilantro and peanuts, if using.