Sichuan Spicy Cold Noodles with Sesame Dressing (Liang Mian)

A refreshing and flavorful Chinese dish featuring cold wheat noodles tossed in a spicy sesame sauce with chili oil, vinegar, soy sauce, and Sichuan peppercorns. Perfect for a light lunch or summer meal.

Prep Time

15 minutes

Total Time

30 minutes

Calories

550

Level

Easy

Yields

4 servings

Cost

£0.94

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

300gDried wheat noodles(Use thick, round noodles for best texture. Dried Chow Mein or similar noodles work well.)

£0.75

3tbspSesame paste(Chinese sesame paste is preferred, but tahini can be substituted (add a pinch of sugar to tahini to mimic the flavor).)

£0.60

3tbspSoy sauce(Light soy sauce is recommended.)

£0.15

2tbspBlack vinegar(Chinkiang vinegar is traditional, but balsamic or rice vinegar can be used as a substitute.)

£0.30

1tspSugar(Optional, to balance the flavors.)

£0.01

2tbspChili oil(Adjust to taste. Use homemade or store-bought chili oil with sediment for extra flavor.)

£0.50

1tbspSichuan peppercorns(Lightly toasted and ground.)

£0.40

2clovesGarlic(Minced.)

£0.10

2stalksScallions(Finely chopped.)

£0.30

0.5mediumCucumber(Julienned.)

£0.40

2tbspRoasted peanuts(Roughly chopped.)

£0.25

2tbspWater or noodle water(To thin out the sesame paste if needed.)

Total Cost

£3.76

£0.94 per serving

The Method

1
Cook the noodles according to package directions. Drain well and rinse under cold water to stop cooking. Set aside.
2
While the noodles are cooking, prepare the sauce. In a medium bowl, whisk together the sesame paste, soy sauce, black vinegar, sugar (if using), chili oil, ground Sichuan peppercorns, and minced garlic. Add water or reserved noodle water, one tablespoon at a time, until the sauce reaches a pourable consistency.
3
In a large bowl, combine the cooked noodles, julienned cucumber, and scallions.
4
Pour the sesame sauce over the noodles and toss well to coat.
5
Divide the noodles among serving bowls. Garnish with chopped roasted peanuts and an extra drizzle of chili oil if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

550 kcal / 2301 kJ

Carbs

60g

23% of RDA

Fat

28g

40% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Toast the Sichuan peppercorns in a dry pan over medium heat for a minute or two until fragrant before grinding for enhanced flavor.

Adjust the amount of chili oil and Sichuan peppercorns to your desired spice level.

For a richer flavor, use homemade chili oil with sediment.

The sauce can be made ahead of time and stored in the refrigerator. Bring to room temperature before using. You may need to add a little more water to loosen it up.

Add shredded chicken or tofu for extra protein.

Cooking Equipment

Large pot

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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