Sour Spicy Cold Noodles ("Suan La Liang Mian"; Sichuan Province, China)
Enjoy a bold and refreshing bowl of Chinese Sour Spicy Cold Noodles, with a tangy, spicy sauce perfect for customizing with your favorite veggies.
Equipment
- Normal Kitchen Utensils
Ingredients
- 8 Oz. Wheat noodles, Rice noodles, Soba Noodles or Spaghetti
- 1 Cucumber Julienned
- 1 Carrot Julienned
- 1 C Bean Sprouts Blanched (Optional)
- 2-3 Green Onions (Scallions) Finely Chopped
- 2-3 Cloves Garlic Minced
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Soy Sauce
- 1 Tbsp Black Vinegar or Rice Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Chili Oil
- 1 tsp Sugar
- 1 tsp Ground Sichuan Peppercorn (Optional)
- Cilantro for Garnish (Optional)
Instructions
- Boil the noodles per package directions. Once boiled, drain the noodles and rinse them under cold water to cool them down.8 Oz. Wheat noodles, Rice noodles, Soba Noodles or Spaghetti
- While the noodles boil, you can prepare the sauce. Mix the soy sauce, vinegar, sesame oil, chili oil, sugar, garlic and (optional) Sichuan pepper together.2-3 Cloves Garlic, 2 Tbsp Soy Sauce, 1 Tbsp Black Vinegar or Rice Vinegar, 1 Tbsp Sesame Oil, 1 tsp Sugar, 1 tsp Ground Sichuan Peppercorn, 1 Tbsp Chili Oil
- Combine the cucumber, carrot, and (optional) bean sprouts with the cold noodles and mix everything together with the sauce.1 Cucumber, 1 Carrot, 1 C Bean Sprouts
- You can either serve this right away at room temperature, or let it chill in the refrigerator for 15-30 minutes, or until it is nice and cold (my preference).
- If you choose to let it chill (or if you have leftovers), the sauce may tighten up when the noodles absorb some of the water. If so, mix in cold water, 1 Tbsp at a time, until the sauce comes back.
- Serve topped with the chopped scallions, sesame seeds and (optional) cilantro.1 Tbsp Toasted Sesame Seeds, Cilantro for Garnish, 2-3 Green Onions (Scallions)