Szechuan Cold Noodles Recipes

SICHUAN MOUTH-NUMBING COLD NOODLES

Steps:

• In a saucepan, heat up 4 cloves of minced garlic, the half head of garlic, ginger, chili flakes, dried red chilies, star anise, and vegetable oil over medium heat, until sizzling. Stir to prevent burning and cook for 1 to 2 minutes, watching the garlic to make sure it doesn't burn. The garlic should be lightly browned.
• Turn off heat and add the ground red Sichuan peppercorns and 1 more tablespoon of chili flakes. Stir until the oil stops sizzling.
• Add the soy sauce and the remaining 2 cloves of minced garlic, and transfer a jar. Let it sit for 3 to 4 hours. Then, put the jar in the fridge. Remove star anise, ginger, and whole garlic cloves from the jar.
• Cook noodles according to directions until al dente. Drain, rinse with cold water, and toss with the sesame oil. Place in the fridge until ready.
• To make the sauce, in a small bowl, whisk the chili oil, black vinegar, soy sauce, brown sugar, water, tahini, and peanut butter together. Taste-test this sauce beforehand to see if you can handle the amount of heat! Adjust as necessary.
• Heat up a large skillet with the vegetable oil. Spread a thin layer of eggs across surface, swirling to reach the entire surface. Cook on low heat until cooked through. Cool. Cut into thin strips.
• Mix noodles with the sauce until well-combined, and garnish with cucumbers, egg strips, and scallions. Serve cold or at room temperature.

SICHUAN (SZECHUAN) COLD NOODLE

Steps:

• Combine garlic and kosher salt together in a small bowl or mortar. Grind the garlic mixture with a wide spoon or pestle until paste is formed.
• Combine garlic paste, soy sauce, red chile oil, peppercorn oil, rice vinegar, and sesame oil in a small bowl; stir until sauce is well mixed.
• Fill a bowl with cold water. Bring a pot of water to a boil; stir in bean sprouts. Cook and stir until softened slightly, about 2 minutes; drain. Submerge bean sprouts in the cold water until cool. Transfer to a serving bowl.
• Bring water to a boil in a pot; stir in noodles. Cook and stir until noodles are softened, about 3 minutes; drain. Submerge noodles in the cold water until cool. Transfer noodles to a bowl; mix in vegetable oil. Place noodles on top of the bean sprouts. Pour sauce onto noodles; mix until thoroughly combined.

SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL

Steps:

• Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
• Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
• Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
• Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

COLD SESAME NOODLES

Steps:

• Tune the sesame paste texture: slightly add light soy sauce, sesame oil, salt and cold water in sesame paste. Stir to combine well. The sesame paste should be running but not thin.

SZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

COLD SZECHUAN NOODLES AND SHREDDED VEGETABLES

Steps:

• In a large stockpot, cook pasta in boiling salted water until al dente. Rinse with cool water; drain well.
• In a small bowl mix together 3 tablespoons tamari sauce, 3 tablespoons sesame oil, vinegar, sugar and Chili oil.
• Using tongs, toss noodles with sauce to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally.
• Bring marinated noodles to room temperature. Mix the remaining 1Tablespoon each of tamari and oil and pour over the noodles. Three hours before serving stir in sweet red peppers, two thirds of the green onions, and half of the grated carrots.
• To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots.

SZECHUAN COLD NOODLES

Steps:

• Set up a steamer with enough water and bring to a boiling.
• Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
• Transfer out and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
• Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.
• When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
• Drizzle some chili oil on top, garnish green onion and roasted peanuts.

SZECHUAN SESAME NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
• Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.

SCHEZWAN NOODLES RECIPE

Steps:

• In a pot boil water with salt and some oil. Add Noodles and cook as per package directions.
• Once cooked, transfer it to a colander and pour cold water immediately so that the cooking process stops. Drain the water and keep the noodles aside.
• In a pan heat some Sesame Oil. Once the oil gets hot, add chopped onions. Cook onions on medium-high heat until they get translucent. Then add minced garlic cloves and sauté for not more than 30-seconds. Now add chopped veggies (carrots, bell pepper, green beans) and sauté for 30-45 seconds. Do not overcook veggies as you want them to be crunchy.
• Now add Salt, Pepper, and Tastemaker. Toss well to combine. Add your Schezwan Sauce and toss well to combine it with the veggies.
• Finally, add cooked noodles back into the pot. Toss well until combined. Serve right away.