This post may contain affiliate links. Please read my privacy policy.
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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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.
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!
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.
I tried this recipe of yours and it tasted amazing! My husband and I love it so much!
Hi Amanda, thanks for trying my spicy Sichuan noodles recipe. :)
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
Yes you have to try these Spicy Sichuan noodles cold. Much better than hot or warm. ;)
Can I just use prebought chili oil?
Can something else be used in place of Chinese vinegar and sichuan peppercorns?
You can use rice vinegar or apple cider vinegar for Chinese vinegar and black pepper for Sichuan peppercorn.
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.
I updated the recipe, I meant filter with a strainer and just keep the oil and discard the residue.
What filer are you referring to when you say filter the chili oil with the filter?
A strainer.
Love this so delicious dish!!! It looks amazing in those pictures. Can’t wait to make it for lunch tomorrow. Thanks for sharing.
Can this be made as a warm noodle dish as to a cold dish?
Yes you can.
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. ..
It’s very good.
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!
Vegetable oil or any kind of oil is fine.
And soy sauce means regular soy sauce. Low sodium is fine. But not dark soy sauce.