Sichuan Spicy Cold Noodles (Sìchuān Liáng Miàn 四川凉面)
Spicy cold noodles, known in Chinese as Liang Mian (凉面), are a traditional "small eat" (xiǎo chī 小吃) loved across China – chewy noodles in a tangy, fiery dressing of chili oil, black vinegar, garlic and Sichuan pepper, served as a snack or quick breakfast.
Servings: 2
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.
Notes
You can use any round noodles: regular wheat noodles, alkaline noodles, rice noodles or soba.
Leave out the chicken to make this cold noodle dish vegetarian.