The Best Sichuan Cold Noodles
One of my favorite noodles in Sichuan cuisine is Dan Dan Noodles. But sometimes, I just love the plain Sichuan Cold Spicy Noodles.
Sichuan food is famous for its spicy and numbing flavors and I am addicted to it.
Eating Sichuan food is really the best gastronomic experience ever. Imagine that fiery hot taste and having tingly lips when you eat it.
Ingredients for Cold Sichuan Spicy Noodles
This ingredient is made with these ingredients. You don’t need protein in the noodles as it’s absolutely flavorful and addictive.
- Lo mein
- Ground peanuts
- Scallions
- Dried chili flakes
- Sichuan peppercorn
- Chinese black vinegar
- Soy sauce
- Sesame oil
- Garlic
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Frequently Asked Questions
What is the difference between Sichuan Cold Spicy Noodles and Dan Dan Noodles?
The difference is that these noodles are served cold. Additionally, dan dan noodles are usually made with the addition of sesame or peanut sauce and the addition of ground meat.
How many calories?
This recipe has 461 calories per serving.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Spicy Sichuan Noodles Recipe
Spicy Sichuan Noodles - cold noodles in a spicy, savory and numbing Sichuan sauce. This Sichuan noodles recipe is so addictive and delicious!
Ingredients
Ingredients:
- 8 oz dry noodles, Lo Mein
- 2 tablespoons ground peanuts
- 1 stalk scallion, cut into small rounds
Chili Oil:
- 5 tablespoons oil
- 2 tablespoons dried chili flakes
- 1/2 tablespoon sichuan peppercorn
Sauce:
- 1 tablespoon Chinese black vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 cloves garlic, peeled and very finely minced
- 1/2 tablespoon white sesame seeds
- salt to taste
Directions
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1Bring a pot of water to boil. Cook the noodles per the package instructions until al dente. Drain and rinse with cold water and set aside.
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2Prepare the chili oil by heating up a small pot on high heat. Add the oil and heat up the oil until it becomes very hot. Turn off the heat and add the red chili flakes and Sichuan peppercorns into the oil. Cover the pot with its lid immediately as the oil will splatter. Wait for 5 minutes before removing the lid. Filter the chili oil using a strainer. Discard the residue and just use the oil.
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3Prepare the Sauce by combining the Chili Oil and all the ingredients in the Sauce together. Whisk it to mix well.
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4Toss the noodles with the Sauce. Add the ground peanuts, scallion, stir to mix well. Serve cold.
Recipe Notes
I used Simply Asia brand Chinese Style Lo Mein Noodles.
Jeffrey Hall
This recipe was exactly what I thought it would be. Fantastic. Just what I was looking for. My wife took one bite and said, “WOW, you need to make this a lot!” (I love it when she says that)!
The garlic cloves I used were pretty large…I’d use fewer in the future or smaller ones. The garlic was delicious, we like garlic, but it could have been a bit tamer. I also kick up the the scallions to two. Just personal preference.
Rasa Malaysia
Hi Jeffrey, thanks for trying my Sichuan cold noodles. Yes, you can use smaller garlic or per your taste. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Mary Bostow
This looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Patti Yick
Would these also be known as Oil Noodles? We used to get them in a dumpling restaurant here but they changed hands and don’t serve them anymore. I have been searching for something comparable and these hit the mark. I add vegetables and meat at times for a full meal. These are FABULOUS. So very delicious. Love the Chili hit. But not just a hit hit, so very flavourful . They have become a standard meal in our house. Thank you so very much for this recipe.
Kasper
How do you calculate the calorie intake?
It seems way of to me.
Other than that, it looks and sounds delicious.
Rasa Malaysia
The calories are calculated by a nutrition website Very Well.
Erica
Thank you for sharing this recipe! I made it tonight and I think I have questions vefore I make it again next time.
1. I ised Iron Man Brand flat egg noodles, do you think this had anything to do with why my noodles turned out whiter in appearance rather than the darker brown as shown in the recipe photo?
2. If not, should I have added more sauce?
3. After I removed the lid from the oil, everything was black and looked burned. Is this the normal appearance after it sets 5 minutes? (I did strain away the bits of chili and peppercorns aftwrwards!)
Just making sure I followed correctly. The flavour was good but the colour was off!
Rasa Malaysia
HI Erica, for the noodles I used this noodle: https://www.mccormick.com/simply-asia/products/noodles-and-broth/chinese-style-lo-mein-noodles
Yes, you can double the sauce.
If they burn, let it sit for 2-3 minutes. Don’t have to be 5 minutes. I let it sit because I wanted the full body aroma and flavor from the Sichuan peppercorn. After straining, use the top part and discard the residue (black part).
If you want the color to be redder, you can use bottled La Yu that you can buy off the shelf.
Amanda
I tried this recipe of yours and it tasted amazing! My husband and I love it so much!
Rasa Malaysia
Hi Amanda, thanks for trying my spicy Sichuan noodles recipe. :)
Ginger
We have a food truck here in Charlotte called “The Dumpling Lady” and her specialty is the “Burning Noodles” served COLD. I insisted I wanted a HOT temperature dish prepared and not cold, and each time, she would tell me that I should try the cold, that it incorporates ALL the amazing flavours together and they are so delicious that way. FINALLY, I gave in and said “what the hell,” gimme the burning noodles cold.” I tried them that day, and NEVER looked back. They aren’t really served “cold” they are more just “cool, room temperature.” I promise you, you will prefer them cold if you try them that way. Its the best way to experience the “sichuan” way. :-) <3
Rasa Malaysia
Yes you have to try these Spicy Sichuan noodles cold. Much better than hot or warm. ;)
Amy
Can I just use prebought chili oil?
Pearl McCarthy
Can something else be used in place of Chinese vinegar and sichuan peppercorns?
Rasa Malaysia
You can use rice vinegar or apple cider vinegar for Chinese vinegar and black pepper for Sichuan peppercorn.
Melissa
I am unclear about what it means to filter the chili oil with the filter. What filter? Thanks! This recipe sounds delicious and I’m looking forward to making it.
Rasa Malaysia
I updated the recipe, I meant filter with a strainer and just keep the oil and discard the residue.
Melissa
What filer are you referring to when you say filter the chili oil with the filter?
Rasa Malaysia
A strainer.
Gal
Love this so delicious dish!!! It looks amazing in those pictures. Can’t wait to make it for lunch tomorrow. Thanks for sharing.
James
Can this be made as a warm noodle dish as to a cold dish?
Rasa Malaysia
Yes you can.
Deborah
This looks amazing!!!! Also a good cold dish to take to work!!! Yum … I like the addition of vinegar … gives it that extra zip. I sm salivating. ..
Rasa Malaysia
It’s very good.
mark
Bee, when making the ‘chili oil’ for the Spicy Sichuan Noodles Recipe, you say to use 5 Tbs of oil. What kind of oil do you suggest using? And, for the ‘sauce’, you say to use 2 Tbs of soy sauce. Does the type of soy sauce matter? Regular, low sodium, dark, etc ?
Thanks!
Rasa Malaysia
Vegetable oil or any kind of oil is fine.
Rasa Malaysia
And soy sauce means regular soy sauce. Low sodium is fine. But not dark soy sauce.