Szechuan style cold noodle (Vegan version) is known as Szechuan Liangmian. With a long history, it is been known as one of most famous Szechuan street snack. Generally, this can be known as a simplified and cold version of Dan Dan Noodles. However it will never disappoint you by the taste.
In China, almost people across the country love noodles, all kinds of noodles like hand-pulled, homemade fresh noodles, sliced noodles and dried noodles with hundreds of seasonings and toppings. The traditionally most famous and popular noodles dishes for Chinese people is Dan Dan Noodles, Wuhan hot noodles, Beijing style Zhajiang noodles and Sliced noodles from Shanxi province. However, there are also up-rising stars like this Szechuan cold noodles, Chongqing hot noodles, chow mian, Qishan Hot and sour noodles，belt noodles and Henan stewed noodles. And our love towards noodles are long lasting. Elaine will introduce more Chinese noodles dish in future.
Return back to this Szechuan cold noodles. Traditionally, we have one type of fresh noodles made especially for Szechuan cold noodles, and Wuhan hot noodles. The common feature is the addition of alkali (Soda). Soda can help to keep the noodles non-sticky after cooking. Since it may be difficult to find outside China, I recommend using thin round egg noodles instead. After the noodles are almost cooked, we need to mix them directly with oil and then stir the noodles up, put down, stir up again. Just repeat those steps to help the noodles cool down as quick as possible. My grandma use manual fan while my ma loves to use electric fan. And I prefer natural wind, as I am living in a city with strong sea wind. Just stir them up like the following pictures shows.
Szechuan style cold noodle salad
- 200g (around 8 OZ.) fresh noodles or thin round noodles
- 1 English cucumber, peeled and shredded (You can use bean sprout too)
- 2 teaspoons sesame oil or olive oil
- 3 teaspoons sugar
- 1 teaspoon vinegar
- 1/2 tablespoon sesame paste
- a small pinch of salt
- 1 tablespoon light soy sauce
- 1 tablespoon Szechuan style chili oil (or as needed)
- 3 garlic cloves, smashed
- fried soy beans (optional)
- Prepare all the seasonings.
- Read the instructions on the package, and then cook noodles accordingly (I recommend reducing around 1 minute cooking time based on the time given by the manufacturer). Transfer out and add 2 teaspoons of oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
- When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
- How to fry soybeans: pre-soak the soybeans until double in size. Drain completely and then fry with oil until crisp.
- You can add bean sprouts or crisp pickles.
Thanks for visiting and enjoy!