Spicy Sichuan Noodles
Spicy Sichuan Noodles – cold noodles in a spicy, savory and numbing Sichuan sauce. This Sichuan noodles recipe is so addictive and delicious!
My favorite Chinese food is Sichuan food, from the Sichuan province in China. Sichuan food is famous for its spicy and numbing flavors and I am addicted to it. Imagine fiery hot taste and tingly lips when you have Sichuan food, eating Sichuan food is really the best gastronomic experience ever!
One of my favorite noodles in Sichuan cuisine is Dan Dan Noodles, but sometimes, I just love the plain Spicy Sichuan Noodles that is often served cold (slightly below room temperature). I always order this dish when I dine out at Sichuan restaurants.
This is my recipe, perfected to match restaurant’s quality. You don’t need protein in the noodles as it’s absolutely flavorful and addictive. Make a side dish of stir-fried vegetables such as bok choy and you will have a delightful and complete meal. Enjoy!
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Based on 48 Review(s)
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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.
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.
James
Can this be made as a warm noodle dish as to a cold dish?
Rasa Malaysia
Yes you can.
Gal
Love this so delicious dish!!! It looks amazing in those pictures. Can’t wait to make it for lunch tomorrow. Thanks for sharing.
Melissa
What filer are you referring to when you say filter the chili oil with the filter?
Rasa Malaysia
A strainer.
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.
Amy
Can I just use prebought chili oil?
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. ;)
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. :)
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.