Sichuan cold noodles - Liang mian
Max Langer @maxlanger
Simple and refreshing cold noodles with bite and numbing Sichuan pepper. Easy to prepare in large batches to keep ready in the fridge for hot summer days.
Sichuan cold noodles - Liang mian
Simple and refreshing cold noodles with bite and numbing Sichuan pepper. Easy to prepare in large batches to keep ready in the fridge for hot summer days.
Cooking Instructions
- 1
Mix together the sauce ingredients in a pot. Add a little water if it's too thick. Adjust sweetness, hotness, numbness and tartness to taste
- 2
Shred the vegetables and slice the tofu
- 3
Boil the noodles according to instructions. When 2 minutes remain add the vegetables and tofu (if using) and mix thoroughly
- 4
Drain and toss with a little sesame oil to prevent the noodles from sticking together
- 5
Let cool then refrigerate (large batches can be prepared and kept ready). I tend to have the first serving hot though!
- 6
Chop the garnishes roughly
- 7
Divide the sauce in 4 bowls. Add the noodle-vegetable-tofu mix, then sprinkle the garnishes on top
- 8
Serve with extra chilli flake oil. Have each guest mix their noodles with the sauce thoroughly before eating!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Using experience, tradition and my sensitive palate to create my own interpretations of food and cocktail recipes from all over the world. I prefer to cook without meat, so most (but not all) of my recipes are vegetarian or vegan.
Read more Similar Recipes
-
Premium Indomie Instant Noodles Soup Premium Indomie Instant Noodles Soup
Whenever I feel hungry and need quick fix, I always look into this Indonesian instant noodles. Many people said instant noodles is unhealthy. But let’s make it healthier and even tastier 🤤Inspired by my dad who always added extra tasty sauces in his instant noodles. Thank you for this delicious food, dad!
-
Shrimp and Tomato Cold Noodles with Sesame Sauce Shrimp and Tomato Cold Noodles with Sesame Sauce
I love cold noodles with sesame sauce, but the dish can be bit heavy when I'm losing my appetite due to the hot weather. I wanted to make a refreshing dish with a sauce on the lighter side that I could enjoy until the last bite.Add ra-yu (chili oil) at the end if you like. Recipe by caramel-cookie
-
Quick Ramen Noodles with Stir-Fried Vegetables Quick Ramen Noodles with Stir-Fried Vegetables
I often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet.Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku -
Cold Ramen Noodles with Pork Dipping Sauce Cold Ramen Noodles with Pork Dipping Sauce
I made a dish from my husband's favorite restaurant at home.Try chilling the noodles in an ice bath before plating it. They'll be cold and delicious. My husband can finish 2 servings by himself! Recipe by Okirakushufu -
Chinese Yakisoba Noodles Chinese Yakisoba Noodles
I love the yakisoba noodles served at that chain restaurants, so I tried to recreate it at home.You can shorten the cooking time by warming the noodles in the microwave beforehand.Another tip is to mix the noodles together with the seasoning ingredients as soon as possible after adding to the pan. Recipe by Ryoutanchan -
Easy Dandan Noodle-style Soup with Bean Sprouts Easy Dandan Noodle-style Soup with Bean Sprouts
I had leftover bean sprouts after making Dandan noodles the other day.I wanted to make it again the next day but decided to make an easy bean sprout Dandan-style soup instead.The restaurant I go to always serves Dandan noodles with uncooked bean sprouts.I like the crunchy texture of fresh or uncooked bean sprouts and the combination with Dandan noodles so when I get to Step 3, I eat them right away rather than let them warm up. Recipe by milestone -
Sichuan Dan Dan Noodles 坦坦面 Sichuan Dan Dan Noodles 坦坦面
This recipe is based on the Traditional Dan Dan Noodles recipe by Fuschia Dunlop with a few adjustments to the topping amounts, which is the way I liked it in the end. For example, I like to use a little extra vinegar and less chili oil. This is still very spicy for me, but it might differ depending on the chili oil you use and of course your tolerance for spiciness. I also only use one type of soy sauce (I recommend a high quality one if you can find it).This will make a very big portion for 2 people or a smaller portion for 4 people if you have other side dishes to eat. You can also make all of the pork topping and save it for another meal on a different day. Just cook the noodles fresh, adding all the toppings as needed.
-
Sichuan Jerky Sichuan Jerky
This is by far my favorite homemade jerky. Only 3 ingredients and amazing flavor! Everyone has had teriyaki jerky and it's really good but this is so much better. Additional flavors can be added like ginger and crushed red pepper flakes or cayenne to taste. At some point in the future I do believe I will try an old timey chuck wagon meal of reheating jerky in broth to make a stew type thing, but with Sichuan jerky and noodles.
-
Chinese Mapo Tofu (Sichuan Cuisine) Chinese Mapo Tofu (Sichuan Cuisine)
This aromatic, spicy, amazing cuisine is a popular Chinese dish in Taiwan. It's easy to cook, the seasoning sauce and powder can easy get from supermarket.Recipe videoHttps://youtu.be/sSy2cH6--XY
-
Mapo Tofu (麻婆豆腐) Mapo Tofu (麻婆豆腐)
Mapo Tofu (麻婆豆腐) is a spicy and flavorful Sichuan dish made with tofu, ground meat, and a rich, savory sauce. My version is easy to make and full of bold flavor, with a touch of chili oil for extra heat.The tofu is gently boiled first to keep it firm and smooth. Everything comes together in one pan, and it’s perfect served over a bowl of hot rice. A quick, cozy meal that’s always satisfying! Enjoy!
-
Sichuan Style Wontons Sichuan Style Wontons
Bold, spicy, and easier than you think, these Sichuan-style pork and shrimp wontons are drenched in a tangy, numbing chili sauce that’ll ruin takeout for you forever.
-
Farmhouse Recipe for Sichuan-style Glass Noodles Farmhouse Recipe for Sichuan-style Glass Noodles
When using glass noodles, it is best to reconstitute them in stock. I wanted to see how it would taste to cook them in Chinese soup stock and eat with Sichuan flavoured.Here's how to prepare the Chinese soup stock: 500 ml of water plus 10g of Weipa.Rehydrate the noodles in step 2 and cook the pork in Step 3 at the same time. If you cook the noodles first they will soak up the broth while you are doing Step 3, which is not desirable. Recipe by FarmersK
More Recipes
https://cookpad.wasmer.app/us/recipes/12770637
Comments