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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.
Dear RM,
The oil recipe calls for 5 T of “oil.” What kind of oil, please? Thanks
Any cooking oil of your choice: vegetables, canola etc.
I made these noodles. I keep a quart jar of chili oil and I used it. That was my only deviation from the recipe. They quite good and I will be making them again.
Thanks for your trying.
I’ve made these twice now, and yes they are spicy but soooo delicious. I must admit I was nervous to try but glad I did – the seasoning is perfect.
Thank you!
Thanks.
What if I don’t filter the chilli oil? Will the taste be any different?
Filter.
No. But Szechwan pepper corns have a nasty feel in the mouth. Learned by trying.
Hi Bee, what do you usually pair this with?
Please read the part on “What Dishes to Serve with this Recipe?”
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.
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/
This looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
I thoroughly enjoy your recipes – I was wondering how would one bring down the heat in this – I hope to be able to control the heat, as I enjoy some heat but not too much – thank you and have a great day ?
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.
How do you calculate the calorie intake?
It seems way of to me.
Other than that, it looks and sounds delicious.
The calories are calculated by a nutrition website Very Well.