Chinese
Chinese - Sichuan and Regional
Chengdu Cold Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 300g wheat noodles
- • 2 tbsp chili oil with sediment
- • 1 tbsp chinkiang vinegar
- • 1 tbsp light soy sauce
- • 1 tsp sugar
- • 1 tbsp toasted sesame paste
- • 2 cloves garlic, minced
- • 1 tsp Sichuan peppercorn powder
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Cook the noodles until tender, rinse under cold water, and drain well.
2
Phase 2
Whisk the chili oil, vinegar, soy sauce, sugar, sesame paste, garlic, and peppercorn powder.
3
Phase 3
Fold the sauce through the drained noodles until evenly coated.
4
Phase 4
Rest the noodles in the fridge for 10 minutes.
5
Phase 5
Top with the sliced spring onions and serve cold.