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Szechuan Cold Noodles Recipe

Name: Lu Lu’s Chinese Cuisines Szechuan Cold Noodles Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz wheat or alkaline Chinese noodles (or thin spaghetti); 4 cups cold water (for shock); 1 cup ice cubes (optional, for extra chill); 3 tbs sesame paste (tahini or Chinese sesame paste); 2 tbs soy sauce (low-sodium preferred); 1 tbs Chinkiang (black) vinegar or rice vinegar; 2 tbs Szechuan chili oil (with solids); 1 tsp Szechuan peppercorn oil or ground Szechuan peppercorns (toasted & ground); 2 cloves garlic (minced, about 2 medium cloves); 1 tsp fresh ginger (grated); 1 tsp mild chili paste (doubanjiang or other, optional for depth); 1 tsp granulated sugar or honey; 1 tsp toasted sesame oil; 2 tbs hot water (to thin sauce); 1 cup cucumber (julienned, seeded if watery); 3 stalks scallions (thinly sliced, green and white separated); 1 tbs cilantro (optional, chopped); 2 tbs crispy shallots or fried garlic (store-bought or homemade); 2 tbs roasted peanuts or toasted sesame seeds (crushed); 1 cup blanched bean sprouts (optional); 1 cup shredded cooked chicken or smoked tofu

Inspired by Lu Lu’s Chinese Cuisine

Time30m

Serves4

Make Szechuan Cold Noodles Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Base

12 oz wheat or alkaline Chinese noodles (or thin spaghetti)

4 cups cold water (for shock)

1 cup ice cubes (optional, for extra chill)

Szechuan Sauce

3 tbs sesame paste (tahini or Chinese sesame paste)

2 tbs soy sauce (low-sodium preferred)

1 tbs Chinkiang (black) vinegar or rice vinegar

2 tbs Szechuan chili oil (with solids)

1 tsp Szechuan peppercorn oil or ground Szechuan peppercorns (toasted & ground)

2 cloves garlic (minced, about 2 medium cloves)

1 tsp fresh ginger (grated)

1 tsp mild chili paste (doubanjiang or other, optional for depth)

1 tsp granulated sugar or honey

1 tsp toasted sesame oil

2 tbs hot water (to thin sauce)

Toppings & Garnish

1 cup cucumber (julienned, seeded if watery)

3 stalks scallions (thinly sliced, green and white separated)

1 tbs cilantro (optional, chopped)

2 tbs crispy shallots or fried garlic (store-bought or homemade)

2 tbs roasted peanuts or toasted sesame seeds (crushed)

1 cup blanched bean sprouts (optional)

Optional Protein (cold or room temp)

1 cup shredded cooked chicken or smoked tofu

Method

Noodles & Base

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until just al dente (usually 3–6 minutes depending on noodle). Stir occasionally to prevent sticking.

Prepare an ice bath by combining cold water and ice cubes in a large bowl.

When noodles are al dente, reserve 1/4 cup of the cooking water, then drain noodles in a colander and immediately plunge them into the ice bath to stop cooking. Leave in ice bath until completely cool, about 2–3 minutes. Drain thoroughly and transfer to a large mixing bowl.

Szechuan Sauce

Combine sauce components

In a medium bowl, whisk together sesame paste, soy sauce, black (or rice) vinegar, Szechuan chili oil, Szechuan pepper oil or ground peppercorns, minced garlic, grated ginger, doubanjiang (if using), sugar (or honey), and toasted sesame oil.

Add 1 to 2 tablespoons of the reserved hot cooking water to the mixture to loosen the sesame paste, whisking until smooth and glossy. Adjust consistency so sauce coats the noodles easily but is not watery. Taste and adjust: more chili oil for heat, more vinegar for brightness, or a pinch more sugar if bitter.

Assembly & Tossing

Toss noodles with sauce

Add the cooled, drained noodles to the bowl with the sauce. Add the shredded chicken or smoked tofu if using. Using tongs or chopsticks, toss vigorously until every strand is evenly coated. If the noodles seem dry, add up to the reserved 1/4 cup cooking water in 1-tablespoon increments to achieve desired silkiness.

Fold in half of the julienned cucumber, half the scallion whites (thinly sliced), and half the blanched bean sprouts if using. Keep some garnish aside for plating so the dish looks fresh.

Toppings & Garnish

Plate and finish

Divide noodles among 4 chilled plates or a single serving platter. Top each portion with remaining cucumber, remaining scallion whites and green tops, cilantro (if using), crispy shallots or fried garlic, and crushed peanuts or toasted sesame seeds.

Drizzle a little extra chili oil and a few drops of sesame oil over each portion for aroma. Serve immediately while cold, or chill in the refrigerator for 15–30 minutes before serving for an extra-cold appetizer.