• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Szechuan Cold Noodles

    Last Modified: June 12, 2020 by Elaine| 34 Comments

    2.5K shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    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.

    Sichuan cold noodles|chinasichuanfood.com

    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.

    Sichuan cold noodles|chinasichuanfood.com

    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. You can use thin round egg noodles instead.

    If you use fresh noodles, steam it for 4-5 minutes on a steamer.

    Sichuan cold noodles|chinasichuanfood.com

    Add a small pinch of salt and  rinse the noodles in the water.

    Sichuan cold noodles|chinasichuanfood.com

    Drain the water.

    Sichuan cold noodles|chinasichuanfood.com

    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.

    Sichuan cold noodles|chinasichuanfood.com

    Place all the seasonings in and mix well.

    Sichuan cold noodles|chinasichuanfood.com

    Sichuan cold noodles|chinasichuanfood.com

    Sichuan cold noodles|chinasichuanfood.com

    Sichuan cold noodles|chinasichuanfood.com

    Szechuan Cold Noodles

    Elaine
    Szechuan style cold noodle salad
    5 from 5 votes
    Watch Video Print Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course staple
    Cuisine Sichuan
    Servings 2 serving
    Calories 150 kcal

    Ingredients
      

    • 2 serving egg noodles or Alkaline noodles
    • ½ English cucumber ,peeled and shredded (You can use bean sprout too)
    • ½ tbsp. sesame oil

    Seasonings

    • 3 tsp. sugar
    • 2 tsp. vinegar
    • ½ tbsp. sesame paste
    • a small pinch of salt
    • 1 tbsp. light soy sauce
    • 1 tbsp. Szechuan style chili oil + a slightly more for drizzling ,or as needed
    • 1 garlic cloves ,smashed and finely chopped
    • chopped scallion for garnishing
    • smashed toasted peanuts for garnishing

    Instructions

    If fresh noodle is used

    • Set up a steamer with enough water and bring to a boiling.
    • Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
    • Transfer out and add ½ tablespoon f 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.

    If dried noodle is used

    • Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.

    Assemble the noodles

    • When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
    • Drizzle some chili oil on top, garnish green onion and roasted peanuts.

    Video

    Notes

    You can add more Sichuan peppercorn oil to strong the numbing feeling.

    Nutrition

    Calories: 150kcalCarbohydrates: 12gProtein: 2gFat: 5gSodium: 416mgPotassium: 110mgSugar: 8gVitamin A: 80IUVitamin C: 2.6mgCalcium: 17mgIron: 0.5mg
    Keyword Cold Noodles
    Tried this recipe?Mention @ChinaSichuanFood

    Thanks for visiting and enjoy!

    Sichuan cold noodles|chinasichuanfood.com

    Sichuan cold noodles|chinasichuanfood.com

    More recipes you may enjoy

    • Pan-fried Cumin Ribs
    • Corn Milk
    • Braised Ribs with Potatoes
    • Black Bean Fish

    Reader Interactions

    Comments

    1. Anita

      June 05, 2018 at 9:57 am

      What kind of vinegar?

      Reply
      • Elaine

        June 06, 2018 at 7:49 am

        Antia,
        Black vinegar is my first choice.

        Reply
        • Chris Wallis

          September 29, 2021 at 6:41 pm

          Hi Elaine, I love your sdtuff., Can I just check that sesame paste and light tahini are the same thing?

          Reply
          • Elaine

            October 01, 2021 at 9:13 pm

            Slightly different, tahini is made from raw sesame seeds while Chinese version is toasted sesame seeds. But you can use tahini for a temporary choice.

            Reply
    2. Stacey

      July 14, 2018 at 11:38 pm

      5 stars
      This recipe is super easy to make! What main course should i eat along with?

      Reply
      • Elaine

        July 15, 2018 at 8:26 pm

        We usually serve it with a rice congee or light soup.

        Reply
    3. Andreas

      June 07, 2019 at 2:49 am

      Hi Elaine,

      I have two questions regarding this recipe. Firstly, you write, that this is the vegan version. Is there a non-vegan version, too and if so, what would be different? Secondly, what is the Chinese name for the "alkaline noodles". I want to look if I can get them dried, or refrigerated or frozen in the Chinese grocery store.

      Reply
      • Elaine

        June 07, 2019 at 7:14 pm

        Andreas,
        We usually add shredded cold chicken in the cold noodles.
        The Chinese name for "alkaline noodles" is 碱水面. You can get fresh ones or frozen ones in Chinese grocery store.

        Reply
        • Andreas

          July 06, 2019 at 6:17 am

          5 stars
          Hi Elaine,

          thank you for your answer. Unfortunately I couldn't get any fresh or frozen alkaline noodles. But I did find dried ones. They seem to be a bit more "chewy" after cooking which in my opinion is great for a cold dish like this one.

          Reply
    4. Gemma

      August 19, 2019 at 5:53 am

      5 stars
      Hi, this is my first visit on your website and I already love it! I was just wondering, what type of sugar do you use in your recipes?
      Many thanks in advance 🙂

      Reply
      • Elaine

        August 21, 2019 at 7:29 am

        For common recipes without special statement, I use white sugar.

        Reply
    5. Carrie

      June 02, 2020 at 11:38 pm

      What is the difference between this dish and your Sesame Noodle recipe? It seems like the same ingredients?

      Reply
      • Elaine

        June 05, 2020 at 8:37 am

        Sichuan cold noodles use less sesame paste and thus creating a more complex flavor. For sesame noodles, sesame paste is the main seasoning.

        Reply
    6. Xia

      August 19, 2020 at 4:57 am

      5 stars
      Made this with homemade red chili oil (recipe also from this website!) and they turned out delicious. I even made them as a soup the next day by adding chicken broth and some more black vinegar! it was delicious

      Reply
      • Elaine

        August 25, 2020 at 9:12 pm

        Thank Xia. This is top 1 summer comforting dish with regular congee.

        Reply
    7. Carly

      January 22, 2021 at 3:52 am

      5 stars
      Thank you for this recipe! We love getting these noodles at our favorite Sichuan restaurant, and now we can make them at home. Great flavors!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Scallion Pancakes (Cong You Bing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved