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Sichuan Cold Noodles - these cold noodles feature a spicy, savory and numbing Sichuan sauce. This Sichuan noodle recipe is so addictive and delicious.
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 dishes such as Szechuan beef, Sichuan red oil wontons and bang bang chicken.
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
See the recipe card for full information on ingredients.
How To Make Sichuan Cold Noodles
Step 1. Bring 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.
Step 2. Prepare 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. Prepare the Sauce by combining the Chili Oil and all the ingredients in the Sauce together. Whisk it to mix well.
Step 3. Toss the noodles with the Sauce. Add the ground peanuts, scallion, stir to mix well. Serve cold.
Frequently Asked Questions
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.
This recipe has 853 calories per serving.
What To Serve With Szechuan Cold Noodles
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sichuan (Szechuan) Cold Noodles
Ingredients
- 8 oz (230g) 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
Instructions
- Bring 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.
- Prepare 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. Prepare the Sauce by combining the Chili Oil and all the ingredients in the Sauce together. Whisk it to mix well.
- Toss the noodles with the Sauce. Add the ground peanuts, scallion, stir to mix well. Serve cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! This looks so yummy! Is it possible to use shirataki noodles for this recipe? As I am eating keto, this would be a fabulous addition to my diet! I would really want to try it out! Thx!
Yes, that is no problem at all!
These noodles were awesome. The best thing was I had all the ingredients in my pantry. Served them Air Fryer Cornish Hens with a rub and sweet chili sauce. Perfect combination.
Nice!??