📝 About This Recipe
Inspired by the vibrant street markets of Kunming, this dish captures the essence of Southwestern Chinese cuisine with its 'Ma-La-Xian' (Numbing, Spicy, Fresh) flavor profile. Springy rice noodles are bathed in a complex, aromatic sauce where creamy peanuts meet the citrusy zing of Sichuan peppercorns and the depth of aged black vinegar. It is a refreshing, multi-textured masterpiece that perfectly balances heat, acidity, and umami for a cooling summer meal.
🥗 Ingredients
The Noodles
- 400 grams Fresh or dried wide rice noodles (Hefen or Mixian style) (if using dried, soak in warm water for 30 minutes before boiling)
The Aromatic Peanut Sauce
- 3 tablespoons Natural creamy peanut butter (unsweetened)
- 2-3 tablespoons Chili oil with flakes (Lao Gan Ma or homemade) (adjust to heat preference)
- 2 tablespoons Chinkiang black vinegar (provides the essential malty acidity)
- 1.5 tablespoons Light soy sauce
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Sichuan peppercorn powder (freshly toasted and ground for best numbing effect)
- 3 cloves Garlic (finely minced into a paste)
- 1 teaspoon Ginger (freshly grated)
- 1 teaspoon Sugar (to balance the heat)
- 2-3 tablespoons Warm water or noodle cooking liquid (to thin the sauce)
The Crunch and Garnish
- 1/4 cup Roasted peanuts (roughly crushed)
- 1/2 large Cucumber (julienned into matchsticks)
- 1 cup Mung bean sprouts (blanched for 30 seconds)
- 1/2 cup Cilantro (roughly chopped)
- 2 stalks Green onions (thinly sliced)
- 2 tablespoons Pickled mustard greens (Zha Cai) (finely chopped for authentic Yunnan funk)
👨🍳 Instructions
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1
If using dried noodles, ensure they have been soaked. Bring a large pot of water to a rolling boil.
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2
While the water heats, prepare the sauce. In a medium mixing bowl, whisk together the peanut butter, soy sauce, black vinegar, and sugar until smooth.
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3
Incorporate the minced garlic, grated ginger, Sichuan peppercorn powder, and sesame oil into the peanut mixture.
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4
Slowly drizzle in the chili oil and whisk. Add warm water one tablespoon at a time until the sauce reaches a pourable, heavy cream-like consistency.
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5
Prepare the vegetables: julienne the cucumber, chop the cilantro and scallions, and crush the roasted peanuts using a mortar and pestle or the side of a knife.
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6
Blanch the mung bean sprouts in the boiling water for 30-45 seconds until slightly softened but still crisp. Remove with a slotted spoon and plunge into ice water; drain well.
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7
Add the rice noodles to the boiling water. Cook according to package instructions (usually 3-5 minutes for fresh, 8-10 for dried) until 'al dente'—tender but with a slight bite.
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8
Immediately drain the noodles into a colander and rinse thoroughly under cold running water. This removes excess starch and stops the cooking process, ensuring they don't stick.
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9
For the best texture, toss the cooled, drained noodles with a few drops of sesame oil to keep them separated.
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10
Divide the cold noodles into individual serving bowls.
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11
Arrange a generous handful of julienned cucumber and blanched bean sprouts on one side of the noodles.
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12
Pour the peanut sauce over the center of the noodles.
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13
Top with the crushed peanuts, chopped pickled mustard greens, cilantro, and green onions.
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14
Serve immediately, instructing diners to toss the noodles thoroughly from the bottom up to ensure every strand is coated in sauce.
💡 Chef's Tips
Rinse the noodles until they are completely cold to the touch; any residual heat will make the peanut sauce gummy. If you can't find Chinkiang vinegar, use balsamic vinegar as a substitute, but reduce the sugar in the recipe. For an extra aromatic kick, briefly sizzle the minced garlic and ginger in a tablespoon of hot oil before adding them to the sauce. Use 'natural' peanut butter (just peanuts and salt) for a cleaner flavor that doesn't compete with the savory elements. Authentic Yunnan versions often include a splash of 'Prickly Ash' oil (Sichuan pepper oil) for extra numbing sensation.
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad (Pai Huang Gua) for extra crunch. Pair with a cold, crisp Tsingtao beer or a chilled jasmine tea to cut through the richness of the peanuts. Add shredded poached chicken breast or pan-fried tofu cubes to turn this into a hearty main course. A side of Yunnan-style fried goat cheese (Rubing) makes for an incredibly authentic regional feast. Keep extra chili oil on the table for those who want to dial up the heat.