Sichuan Cold Noodles

Sichuan Liang Mian (四川凉面)

Fresh noodles are tossed with spicy chili oil, tangy vinegar, crunchy cucumber, and crisp bean sprouts in this popular street food dish found all over China.

Cold Noodles are the epitome of good street food. In fact, cold noodle stalls are everywhere in China, and each vendor has their unique blend of Sauces and Seasonings. However, all feature a combination of salty-umami and fragrant-spicy flavors with a touch of sour Vinegar. While other provinces have their own versions, Sichuan-style Cold Noodles are legendary. Sichuan cold noodle vendors can be found even in north eastern China.

The Chinese words for Cold Noodles often change based on the seller. Sometimes they are referred to as Leng Mian (冷面) which literally means Cold Noodles. But, just as often, they are known as Liang Mian (凉面) which literally translates to Cool Noodles. Usually, vendors will have a simple set-up with an area for cooking and cooling the Noodles as well as an area for Toppings, Sauces, and Seasonings. After cooking the Noodles, the vendor will use chopsticks to lift and drop them in a large bowl or on a bamboo mat while constantly fanning them. The vendor will then toss the Noodles quickly with Toppings, Sauces, and Seasonings. (Most vendors will mix everything for you, but some will serve them unmixed). The Noodles can be served in a bowl or on plate as one might expect, but just as often the Noodles are served in a plastic bag. As is typical of Chinese street food, the portion sizes are quite large. In fact, the following recipe makes two large servings, though this could be modified to make several smaller servings.

When making Cold Noodles, feel free to adjust all of the ingredients to your particular palette. Add more Vinegar for sourer flavor or more Sugar for sweeter flavor. Use more Chili Oil for spicier flavor, or you can add Chili Powder, slices of Green Chili, or more slices of fresh Red Chili to really give the dish some heat. The aromatic Toppings are also quite flexible. Don't like Scallion? No need to add it. Don't like Cilantro? Forget about it. Cold Noodles are extremely versatile, so there's something for everyone. Even Cold Noodle vendors will have a variety of Toppings, Sauces, and Seasonings that will vary greatly from one another. Regardless, I highly recommend using all of the following ingredients when making Cold Noodles for the first time to give yourself a basis for understanding the flavors and techniques.

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Serving: 1-2 people

Ingredients

Vegetables
1 handful of Bean Sprouts
1 Cucumber

Toppings
2 – 3 fresh Red Chilies
1 small bunch of Cilantro
1 green stalk of Small Scallion (小葱)
2 Tbsp. crushed roasted Peanuts
1 Tbsp. Sesame Seeds

250 grams fresh Alkaline Noodles (Per Serving; Gua-Mian 挂面 or Ramen 拉面)

1 Tbsp. Peanut Oil (Per Serving)

Sauces (Per Serving)
2 – 3 Tbsp. Chili Oil with Chili Flakes
1 Tbsp. Aromatic Soy Sauce (OR a combination of Light Soy Sauce and Red Soy Sauce 复制酱油)
1 Tbsp. Chinkiang Black Vinegar
1 Tbsp. Garlic Slurry
1 Tbsp. Ginger Slurry
1/2 tsp. Sichuan Pepper Oil
1/2 tsp. Sesame Oil

Seasonings (Per Serving)
1 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. MSG
1/2 tsp. Ground Sichuan Pepper

Directions

1.) Prepare the Vegetables, placing them in separate bowls:

• Bean Sprouts: Wash the Bean Sprouts and shake off any excess water.
• Cucumber: Cut the Cucumber into a 4-inch-long cylinders. Slice each cylinder on a bias at a 45-degree angle into long, thin 1/8-inch-thick slices. Spread these slices across the cutting board and cut them lengthwise into thin julienne strips.

2.) Prepare the Toppings, placing them into separate small bowls or into separate piles on the same large plate:

• Finely slice the Red Chilies.
• Roughly chop the Cilantro.
• Finely slice the Small Scallion or cut it into 1/4-inch-long pieces.
• Crush the Peanuts and set them in small pile on a plate.
• Place the Sesame Seeds in a small pile on a plate.

3.) Fill a large pot with at least 3 Liters of water and heat it on high until boiling. Add the Bean Sprouts and cook them for about 30 seconds until tender-crisp. Remove them with a wire strainer and set them aside to cool.

4.) Next, add one serving of the Noodles to the boiling water and cook them until just done. Remove the Noodles with a wire strainer and set the Noodles on a baking sheet, on a bamboo mat, or in a wide, flat-bottomed bowl.

(Commonly, the Noodles are set on top of a flat bamboo strainer so that as the Noodles are cooled in the next step the slightly rough surface of the strainer improves the texture of the Noodles allowing them to better hold sauces).

5.) Using chopsticks in one hand and a fan in the other, lift the Noodles with the chopsticks while fanning them. Lift and drop the Noodles until they are just enough cool to touch.

6.) Add 1 Tablespoon of Peanut Oil to the Noodles and mix it in thoroughly, lifting and dropping the Noodles while fanning them. Continue to lift and drop the Noodles until they have cooled to room temperature.

7.) Place the Noodles into a large bowl and add a small handful each of the Bean Sprouts and Cucumber slivers, tossing them briefly with the Noodles.

8.) Add all of the Sauces (Chili Oil, Soy Sauce, Vinegar, Garlic Slurry, Ginger Slurry, Sichuan Pepper Oil, and Sesame Oil) and mix them briefly with the Noodles. Then, add the Seasonings (Sugar, Salt, MSG, and Ground Sichuan Pepper) and mix them briefly with the Noodles.

9.) Finally, add a spoonful of all the Toppings (Chilies, Cilantro, Scallion, Peanuts, and Sesame Seeds) and mix them thoroughly with the Noodles. Place this serving of Noodles into the serving bowl or plate.

(After the Toppings are added, the Noodles can be served immediately, allowing the guests to mix the Noodles themselves. However, unlike most Tossed Noodle Dishes, Cold Noodles are usually mixed before they are served. Also, the amounts of the Toppings are not specified because this will depend on preference. The amount, generally, will be about 1 tsp. each of Chilies and Sesame Seeds and 1 Tbsp. each of Cilantro, Scallions, and Peanuts).

10.) Repeat steps 4 to 9 with next serving of Noodles, placing them in the second serving dish and adding all of the Vegetables, Sauces, Seasonings, and Toppings. Mix everything as before and serve the delicious Sichuan Cold Noodles with a pair of chopsticks for each guest.

 

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