Sichuan Cold Noodles (Sichuan Liang Mian)
Serves 4
Ingredients
Method
12 oz. Dried Chinese Wheat Noodles
2 tbsp. Sesame Paste (tahini)
2 tbsp. Soy Sauce
1 tbsp. Rice Vinegar
1 tbsp. Sugar
1 tbsp. Minced Garlic
1 tbsp. Minced Ginger
2 tbsp. Chili Oil
2 tbsp. Thinly Sliced Green Onions
½ cup Julienned Cucumber
¼ cup Chopped Cilantro
Bring a large pot of water to a boil. Cook the dried Chinese wheat noodles according to the package instructions until al dente. Drain the noodles and rinse them under cold running water to cool them down. Set the noodles aside.
In a small bowl, whisk together the sesame paste, soy sauce, rice vinegar, sugar, minced garlic, minced ginger, and chili oil until smooth.
Divide the cooked and cooled noodles among 4 serving bowls. Pour the sauce over the noodles, tossing to ensure the noodles are evenly coated.
Top each bowl of noodles with an equal amount of julienned cucumber, chopped cilantro, and thinly sliced green onions.
Serve the Sichuan Cold Noodles chilled.