Chinese Sichuan Cold Noodles – The Foodie Takes Flight

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Fragrant, flavorful and truly refreshing – these Sichuan Style Cold Noodles are great to serve with your favorite main or enjoy as a refreshing meal.

These noodles pack a punch from the chilies with a flavorful dressing with acidity from the Chinese black vinegar that’s perfectly balanced with crunchy cucumbers and other toppings of your choice.

Chinese Sichuan Style Cold Noodles Recipe

Sichuan Style Cold Noodles

These cold noodles are inspired by bold Chinese Sichuan flavors – savory, spicy and aromatic with the acidity of Chinese black vinegar. I love noodles whether in the form of noodle soup, stir-fry and of course cold noodles.

These are perfect for those warm days when you want something hearty and comforting but refreshing at the same time.

Ingredients you will need

For the dressing

Noodles

  • 227g fresh noodles of choice, 2 servings (I used wheat noodles)
  • sesame oil
Cooked wheat noodles

Toppings/mix-ins

  • Thinly sliced ​​rehydrated black fungus or wood ear mushrooms
  • cucumber
  • cilantro
  • red chilies
  • ground almonds
Ingredients for Chinese Sichuan Style Cold Noodles Recipe

How to make these Sichuan style cold noodles

  • For the dressing, mix everything together in a bowl. Feel free to adapt to your taste. Set aside.
  • Cook the noodles until still very chewy. Drain the noodles from the water. Run the noodles through cold running water. Set aside in a strainer to drain any excess water.
  • You can sprinkle some oil on the noodles and then mix well to coat the noodles. This is to prevent the noodles from sticking together.
  • In a large bowl, add the cooled noodles.
  • Add your toppings and favorite mix-ins. Pour over the dressing.
Chinese Sichuan Style Cold Noodles Recipe

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Chinese Sichuan Style Cold Noodles Recipe

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