Photograph of the finished Sichuan cold noodles

China · Mì lạnh Tứ Xuyên xốt tương ngọt

Sichuan cold noodles

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.6 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.1 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Bean sprouts Bean sprouts 14.1 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz

Method

  1. 1 Simmer soy sauce with palm sugar and cinnamon for 15 minutes, then strain to obtain a sweet, restored soy sauce.
  2. 2 The authentic sweet soy sauce is what distinguishes the Sichuan version from the sesame sauce version, which does not contain ground sesame seeds.
  3. 3 Pour 190-degree oil over crushed dried chilies and Sichuan peppercorns to make chili oil.
  4. 4 Boil the fresh noodles for 3 minutes, then rinse with cold water and fan to cool and dry.
  5. 5 Mix the noodles with sweet soy sauce, chili oil, and vinegar.
  6. 6 Blanch the bean sprouts for 40 seconds, then mix them with the crushed roasted peanuts.
Start cooking