Chilled Szechuan noodles w/peanut sesame sauce, eggplant in black bean sauce Recipe
Delight your palate with our Chilled Szechuan Noodles, perfectly tossed in a rich and creamy peanut sesame sauce that offers a delightful nutty flavor. Accompanied by tender eggplant smothered in a savory black bean sauce, this dish is a harmonious blend of textures and bold flavors that will transport you straight to the vibrant streets of Szechuan. A refreshing and satisfying choice for any noodle lover!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chilled Szechuan Noodles
Method
Chilled Szechuan Noodles Preparation
Cook the noodles
Bring a pot of salted water to a boil. Add Szechuan noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Make the peanut sesame sauce
In a mixing bowl, combine peanut butter, sesame oil, soy sauce, rice vinegar, minced garlic, grated ginger, and chili paste. Whisk together until smooth. If the sauce is too thick, add a little warm water to reach desired consistency.
Toss noodles with sauce
In a large bowl, combine the chilled noodles with the peanut sesame sauce. Toss well to coat all noodles evenly. Add chopped cilantro and sliced green onions, and mix gently.
