📝 About This Recipe
A quintessential street food staple from the heart of Chengdu, these noodles are a masterclass in the 'Ma La' (numbing and spicy) flavor profile. Springy wheat noodles are tossed in a complex, velvety sauce that balances toasted sesame, dark vinegar, and the electrifying zing of Sichuan peppercorns. It is a refreshing yet intensely flavorful dish that provides a cooling relief with a spicy kick, perfect for warm afternoons or as a vibrant appetizer.
🥗 Ingredients
The Noodles
- 500 grams Fresh thin wheat noodles (alkaline noodles are preferred for their yellow hue and springy texture)
- 2 tablespoons Toasted sesame oil (to prevent sticking after boiling)
The Signature Sauce
- 4 tablespoons Sichuan chili oil with flakes (homemade is best for depth)
- 2 tablespoons Chinese sesame paste (can substitute with unsweetened tahini and a dash of sesame oil)
- 3 tablespoons Light soy sauce (for saltiness and umami)
- 2 tablespoons Chinkiang black vinegar (provides a deep, fruity acidity)
- 1 tablespoon Granulated sugar (to balance the heat and acidity)
- 1 teaspoon Sichuan peppercorn powder (freshly toasted and ground for maximum numbing effect)
- 4 cloves Garlic (finely minced into a paste)
- 1 teaspoon Ginger (finely grated)
Vegetables and Garnish
- 1/2 piece English cucumber (julienned into matchsticks)
- 1 cup Mung bean sprouts (blanched for 30 seconds)
- 1/4 cup Roasted peanuts (roughly crushed)
- 2 stalks Scallions (thinly sliced on a bias)
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Do not add salt to the water as alkaline noodles already contain sodium.
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2
Add the fresh noodles to the boiling water. Cook for 2-4 minutes (check package instructions), ensuring they remain 'al dente' with a slight bite in the center.
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3
While the noodles cook, prepare a large bowl of ice water. Once the noodles are done, immediately plunge them into the ice bath to stop the cooking process and remove excess starch.
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4
Drain the noodles thoroughly in a colander. Shake well to remove as much water as possible.
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5
Transfer the noodles to a large tray or bowl. Drizzle with 2 tablespoons of toasted sesame oil and toss vigorously, ideally in front of a fan, which helps the noodles achieve a glossy, chewy texture.
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6
In a medium mixing bowl, combine the Chinese sesame paste with a tablespoon of warm water. Whisk until smooth and creamy.
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7
Add the chili oil, light soy sauce, black vinegar, sugar, minced garlic, grated ginger, and Sichuan peppercorn powder to the sesame paste. Whisk until the sugar is fully dissolved.
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8
Blanch the mung bean sprouts in boiling water for 30 seconds, then shock in cold water and drain well.
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9
Julienne the cucumber into thin matchsticks, discarding the watery seeds if necessary.
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10
To assemble, place a generous portion of noodles in a serving bowl. Top with a handful of bean sprouts and cucumber matchsticks.
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11
Drizzle the prepared sauce over the noodles. The amount can be adjusted based on your spice preference.
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12
Garnish generously with crushed peanuts, sliced scallions, and fresh cilantro.
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13
Serve immediately, instructing diners to toss everything together thoroughly so every strand of noodle is coated in the spicy, nutty sauce.
💡 Chef's Tips
For the most authentic flavor, use Chinkiang black vinegar; its malty complexity cannot be replicated by white or rice vinegar. If the sesame paste is too thick, thin it gradually with a little warm water or the oil from the top of the jar before mixing with other ingredients. Using a fan while tossing the oiled noodles is a traditional technique that creates a unique 'skin' on the noodle, making them extra bouncy. Adjust the 'Ma' (numbing) level by adding more or less Sichuan peppercorn powder; fresh grinding makes a world of difference. To make it a fuller meal, add shredded poached chicken or fried tofu strips.
🍽️ Serving Suggestions
Pair with a chilled glass of sweetened soy milk or a light lager to soothe the Sichuan peppercorn heat. Serve alongside 'Pai Huang Gua' (Smashed Cucumber Salad) for a refreshing vegetable contrast. Accompany with a side of 'Hong You Chao Shou' (Chili Oil Wontons) for a complete Sichuan feast. Excellent as a light lunch on a hot summer day or as part of a multi-course family dinner. Provide extra chili oil on the table for those who want to turn up the heat.