Szechuan Spicy Cold Noodles Szechuan Spicy Cold Noodles
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Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 200 g Handmade Thin Noodles
  • 2 tbsps Olive Oil
  • 2 Cucumber
  • 10 g Garlic
  • 10 g Ginger
  • 2 Scallion
  • 3 g Light Soy Sauce
  • 5 g Dark Vinegar
  • 3 g Sugar
  • 3 g Green Vine Pepper Oil
  • 3 g Sesame Oil
  • 1 g Sichuan Peppercorn Powder
  • 5 g Chili Sauce
  • 1 g Chicken Powder

Szechuan Spicy Cold Noodles

  1. Bring a pot of water to boil. Simply add fresh handmade noodles in the boiling water to cook for a couple of minutes, and remove immediately from the water into a strainer. Sprinkle some olive oil over noodles to keep them from sticking. Use chopsticks to separate noodles and cool it off(you may also use a fan to help)
  2. Dice garlic and ginger, place them in a container with warm water; Slice scallion and shred cucumber
  3. Place noodles at the bottom of a bowl and top it with shredded cucumber. Put in garlic & ginger broth, light soy sauce, Szechuan peppercorn powder, sesame oil, Szechuan peppercorn oil, vinegar, sugar, chicken powder, chili sauce  and chopped scallion. Mix noodles together with all the seasonings. Then simply place noodles on a plate, serve cold

(Click CC on the video for English subtitles, future videos will be in English again, I apologize for the inconvenience...)

Szechuan Spicy Cold Noodles Szechuan Spicy Cold Noodles
favorite
print
like

Szechuan Spicy Cold Noodles

Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 200 g Handmade Thin Noodles
  • 2 tbsps Olive Oil
  • 2 Cucumber
  • 10 g Garlic
  • 10 g Ginger
  • 2 Scallion
  • 3 g Light Soy Sauce
  • 5 g Dark Vinegar
  • 3 g Sugar
  • 3 g Green Vine Pepper Oil
  • 3 g Sesame Oil
  • 1 g Sichuan Peppercorn Powder
  • 5 g Chili Sauce
  • 1 g Chicken Powder
  1. Bring a pot of water to boil. Simply add fresh handmade noodles in the boiling water to cook for a couple of minutes, and remove immediately from the water into a strainer. Sprinkle some olive oil over noodles to keep them from sticking. Use chopsticks to separate noodles and cool it off(you may also use a fan to help)
  2. Dice garlic and ginger, place them in a container with warm water; Slice scallion and shred cucumber
  3. Place noodles at the bottom of a bowl and top it with shredded cucumber. Put in garlic & ginger broth, light soy sauce, Szechuan peppercorn powder, sesame oil, Szechuan peppercorn oil, vinegar, sugar, chicken powder, chili sauce  and chopped scallion. Mix noodles together with all the seasonings. Then simply place noodles on a plate, serve cold

(Click CC on the video for English subtitles, future videos will be in English again, I apologize for the inconvenience...)