📝 About This Recipe
A quintessential street food staple from the heart of Chengdu, these Sichuan Cold Noodles (Liangmian) offer a masterclass in the 'Mala' flavor profile—the addictive harmony of numbing heat and savory spice. Springy wheat noodles are tossed in a complex, velvet-smooth sauce featuring toasted sesame, aged black vinegar, and hand-crushed peppercorns. It is a refreshing yet intensely flavored dish that perfectly balances cooling textures with a slow-burning heat that keeps you coming back for more.
🥗 Ingredients
The Noodles
- 500 grams Fresh alkaline wheat noodles (thin or medium width; can substitute with dried egg noodles)
- 2 tablespoons Toasted sesame oil (for tossing to prevent sticking)
The Signature Sauce
- 4-5 tablespoons Sichuan chili oil with flakes (adjust to heat preference)
- 2 tablespoons Chinese sesame paste (can substitute with unsweetened peanut butter if necessary)
- 3 tablespoons Chinkiang black vinegar (provides a deep, fruity acidity)
- 2 tablespoons Light soy sauce (for saltiness and umami)
- 1 tablespoon Sugar (granulated white sugar to balance the heat)
- 1 teaspoon Sichuan peppercorn powder (freshly toasted and ground for maximum numbing effect)
- 4 cloves Garlic (finely minced into a paste)
- 1 teaspoon Ginger (freshly grated)
Fresh Toppings & Crunch
- 1/2 English cucumber (julienned into matchsticks)
- 1 cup Mung bean sprouts (briefly blanched)
- 1/4 cup Roasted peanuts (roughly crushed)
- 3 stalks Scallions (finely sliced on a bias)
- 1/2 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
-
1
Bring a large pot of water to a rolling boil. Do not add salt, as alkaline noodles often contain enough sodium.
-
2
Add the noodles to the boiling water. Cook for 2-4 minutes (check package for specific timing) until 'al dente'—they should have a firm bite and not be mushy.
-
3
Immediately drain the noodles into a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
-
4
Spread the noodles out on a large baking sheet. Drizzle with 2 tablespoons of toasted sesame oil and toss vigorously with chopsticks or tongs while using a handheld fan (or standing near a kitchen fan) to cool them rapidly. This ensures a springy, non-clumping texture.
-
5
In a medium mixing bowl, whisk together the Chinese sesame paste and 1 tablespoon of warm water until smooth and creamy.
-
6
Add the light soy sauce, Chinkiang black vinegar, sugar, minced garlic, and grated ginger to the sesame paste. Whisk until the sugar has completely dissolved.
-
7
Stir in the Sichuan chili oil (including the sediment/flakes) and the ground Sichuan peppercorn powder. Taste and adjust for a balance of salty, sour, and spicy.
-
8
Briefly blanch the mung bean sprouts in boiling water for 30 seconds, then shock in ice water and drain well.
-
9
Prepare the cucumber by slicing it into thin matchsticks, avoiding the watery center seeds if using a standard cucumber.
-
10
To assemble, place a generous portion of cooled noodles into individual bowls.
-
11
Top the noodles with a handful of julienned cucumber and blanched bean sprouts.
-
12
Drizzle the spicy sesame sauce generously over the top of each bowl.
-
13
Garnish with crushed roasted peanuts, sliced scallions, and fresh cilantro for a burst of color and crunch.
-
14
Serve immediately, instructing diners to toss the noodles thoroughly themselves to coat every strand in the vibrant sauce.
💡 Chef's Tips
Always use Chinkiang black vinegar rather than white vinegar; its complex, malty profile is essential for authenticity. If your sesame paste is too thick, thin it with a little oil from the chili oil jar rather than just water for better flavor. Fanning the noodles while tossing with oil is the secret 'street food' technique that creates the signature chewy, separate strands. Toast whole Sichuan peppercorns in a dry pan until fragrant before grinding them to ensure the most potent numbing 'ma' sensation. For a protein boost, add shredded poached chicken breast or fried tofu strips.
🍽️ Serving Suggestions
Pair with a cold, crisp lager or a sweet herbal tea like Wang Lao Ji to soothe the palate from the spice. Serve alongside a cooling smashed cucumber salad (Pai Huang Gua) for extra freshness. Great as a starter for a larger Sichuan feast featuring Mapo Tofu or Kung Pao Chicken. Can be served in small bamboo baskets for a traditional street-style presentation. Leftover sauce makes an incredible dip for dumplings or steamed vegetables.