📝 About This Recipe
A quintessential staple of Sichuan street food, Liangmian is a masterclass in balancing the 'five flavors': salty, sweet, sour, spicy, and nutty. These chewy, alkaline wheat noodles are tossed in a velvety sesame sauce spiked with aromatic chili oil and aged black vinegar, offering a refreshing yet complex bite. Perfect for sweltering summer days, this dish captures the vibrant, bustling energy of a Chengdu night market right in your own kitchen.
🥗 Ingredients
Main Ingredients
- 1 lb Fresh thin wheat noodles (preferably alkaline 'Lianmian' style or thin egg noodles)
- 2 tablespoons Vegetable oil (neutral flavored, for tossing)
The Signature Sauce
- 3 tablespoons Chinese sesame paste (can substitute with unsweetened peanut butter)
- 3 tablespoons Light soy sauce
- 2 tablespoons Chinkiang black vinegar (provides the essential smoky acidity)
- 3 tablespoons Sichuan chili oil with flakes (adjust to your heat preference)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Granulated sugar (to balance the heat and acidity)
- 4 cloves Garlic (finely minced into a paste)
- 1/2 teaspoon Sichuan peppercorn powder (toasted and finely ground for numbing sensation)
Vegetables and Garnish
- 1 medium Cucumber (julienned into matchsticks)
- 1 cup Mung bean sprouts (blanched for 30 seconds)
- 1/4 cup Roasted peanuts (roughly crushed)
- 2 stalks Green onions (finely sliced)
- 1/4 cup Fresh cilantro (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 firm bite. Overcooking will make the cold dish mushy.
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3
While 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
Spread the noodles out on a large baking sheet or tray. Drizzle with 2 tablespoons of neutral vegetable oil and toss them vigorously by hand or with chopsticks while using a handheld fan or standing fan to cool them. This traditional 'fan-cooling' method creates the signature chewy texture and prevents sticking.
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6
In a medium mixing bowl, whisk together the Chinese sesame paste and toasted sesame oil until smooth. If the paste is too thick, add a teaspoon of warm water at a time until it reaches a pourable consistency.
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7
Add the light soy sauce, Chinkiang black vinegar, sugar, minced garlic, and ground Sichuan peppercorns to the sesame mixture. Whisk until the sugar is completely dissolved.
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8
Stir in the Sichuan chili oil, making sure to include plenty of the crispy sediment (flakes) from the bottom of the jar for texture and flavor.
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9
Briefly blanch the mung bean sprouts in boiling water for 30 seconds, then shock in ice water and drain well.
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10
To assemble, place a portion of the cooled noodles into a serving bowl. Top with a handful of julienned cucumbers and blanched bean sprouts.
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11
Drizzle a generous amount of the prepared sauce over the noodles (about 3-4 tablespoons per serving).
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12
Garnish with crushed roasted peanuts, sliced green onions, and fresh cilantro. Serve immediately and instruct diners to toss everything together thoroughly before eating.
💡 Chef's Tips
Always use a fan to cool the noodles after oiling; this creates a distinctively 'snappy' texture that refrigeration alone cannot achieve. If you can't find Chinese sesame paste, use natural tahini or peanut butter, but add an extra teaspoon of toasted sesame oil to mimic the depth. For the best flavor, toast whole Sichuan peppercorns in a dry pan until fragrant, then grind them yourself to get that fresh 'ma' (numbing) sensation. Adjust the vinegar-to-sugar ratio to your liking; street vendors often customize the 'sour-sweet' balance for each customer. If making ahead, keep the sauce and noodles separate until the moment of serving to prevent the noodles from absorbing all the liquid and becoming soggy.
🍽️ Serving Suggestions
Pair with a cold glass of sweetened soy milk or a Sour Plum Drink (Suanmeitang) to cut through the spice. Serve alongside a plate of 'Bang Bang Chicken' for a protein-rich Sichuan feast. Excellent as a side dish for Chinese BBQ skewers (Chuan'r). Add a side of smashed cucumber salad for extra crunch and freshness. For a light lunch, serve with a few pieces of steamed dim sum or potstickers.