Szechuan style cold noodle (Vegan version) is known as Szechuan Liangmian. With a long history, it is been known as one of most famous Szechuan street snack. Generally, this can be known as a simplified and cold version of Dan Dan Noodles. However, it will never disappoint you by the taste.
In China, almost people across the country love noodles, all kinds of noodles like hand-pulled, homemade fresh noodles, sliced noodles and dried noodles with hundreds of seasonings and toppings. The traditionally most famous and popular noodles dishes for Chinese people is Dan Dan Noodles, Wuhan hot noodles, Beijing style Zhajiang noodles and Sliced noodles from Shanxi province. However, there are also up-rising stars like this Szechuan cold noodles, Chongqing hot noodles, chow mian, Qishan Hot and sour noodles，belt noodles and Henan stewed noodles. And our love towards noodles is long-lasting. Elaine will introduce more Chinese noodles dish in the future.
Return back to this Szechuan cold noodles. Traditionally, we have one type of fresh noodles made especially for Szechuan cold noodles, and Wuhan hot noodles. The common feature is the addition of alkali (Soda). Soda can help to keep the noodles non-sticky after cooking. Since it may be difficult to find outside China. You can use thin round egg noodles instead.
If you use fresh noodles, steam it for 4-5 minutes on a steamer.
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Add a small pinch of salt and rinse the noodles in the water.
Drain the water.
Mix them directly with oil and then stir the noodles up, put down, stir up again. Just repeat those steps to help the noodles cool down as quick as possible.
Place all the seasonings in and mix well.
Szechuan Cold Noodles
Szechuan style cold noodle salad
- 2 serving egg noodles or Alkaline noodles
- ½ English cucumber, peeled and shredded (You can use bean sprout too)
- ½ tbsp. sesame oil
- 3 tsp. sugar
- 2 tsp. vinegar
- ½ tbsp. sesame paste
- a small pinch of salt
- 1 tbsp. light soy sauce
- 1 tbsp.Szechuan style chili oil + a slightly more for drizzling (or as needed)
- 1 garlic cloves, smashed and finely chopped
- chopped scallion for garnishing
- smashed toasted peanuts for garnishing
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If fresh noodle is used
- 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 ½ 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.
If dried noodle is used
- Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.
Assemble the noodles
- 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.
You can add more Sichuan peppercorn oil to strengthen the numbing feeling.
Thanks for visiting and enjoy!
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