Sichuan street cold noodles
Do you like cold noodle dishes? If you do, then you will fall in love with this amazing Sichuan street cold noodle dish after the first bite~~ If you love spicy Sichuan food, then you definitely need to try it.
Sichuan cold noodles is one of the best Chinese street foods you will ever eat in China Sichuan.
And it is my favourite food as well, I can eat it for every day. I always try out every single street vendor's recipe when I am in China. You will find out it tastes all different.
Time for you to try out this vegetarian version of Szechuan style cold noodle.
Hope you will like it as well.
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INGREDIENTS
Sichuan cold noodles
• 150 g Noodles
• 50 g Mung bean sprouts
• 2 Scallions
• 50 ml Sunflower oil
• 5 cloves Garlic
• 3g ginger
• 1 tsp. Soy sauce
• 1 tsp. Sugar
• 1 tsp. Green Sichuan peppercorn oil
• 2 tsps. Chinese black vinegar
• 1 tsp. Mushroom powder
• ½ tsp. Ground red Sichuan peppercorns powder
• 2tbsp. of Sichuan chili oil
• Salt to taste
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How to make homemade Sichuan chili oil:
How to make homemade Sichuan peppercorn oil:
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Here you can find more information about Chinese cooking ingredients.
Basic knowledge of Chinese ingredients:
Where can you buy Chinese cooking ingredients?
In general, you could buy from Amazon online store:
Chinese Black vinegar:
Soy sauce:
Red Sichuan peppercorn:
Green Sichuan peppercorn oil:
Mushroom powder:
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In Netherlands:
Soy sauce:
Chinese black vinegar:
Mushroom powder:
Sichuan peppercorns:
Green Sichuan peppercorn oil:
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►I am Xinyu, founder of Zhucook, located in The Netherlands
I love cooking since I was young, now I am following my cooking passion and start my cooking career in the Netherlands. Zhucook was founded in July of 2019
Zhucook is a conceptual cooking studio and it aims to provide individuals and companies with amazing authentic Chinese food and cultural experiences through various activities.
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Sichuan spicy cold noodles vegan recipe authentic Sichuan/ Szechuan food recipe #23 川味涼麵
Sichuan spicy cold noodles, a simple noodle dish for a light vegan lunch. I used cucumber in this recipe, however, you could use any other veggies of your choice, such as carrots, black fungus, bean sprouts and more. The amount of brown vinegar for this cold noodle dish is also up to you.
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Fusion Food Blog is a cooking & food vlogging channel. You will find many Chinese cuisines especially Sichuan recipes, German food cooking videos, dessert baking tutorials as well as travel vlogs on local restaurants and Vegan Mukbang live stream on every Monday.
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Ingredients：1 portion
half spring onion. minced
1 whole coriander, minced
10cm long cucumber
2-3 garlic cloves, minced
1 tsp light soy sauce
0.5-2 tsp brown vinegar
0.5 chilli sauce
1 pinch white pepper powder
1 pinch Sichuan pepper salt, optional
0.5 tbsp oil
0.5 tsp Sichuan peppercorns
dry noodle
sesame oil
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Woo Can Cook | Cold Sichuan Sesame Noodles
hello! hi everyone! Wesley here. Today we’re diving back into our series dedicated to actually decent vegetarian dishes with a play on a classic noodle dish from Chinese Sichuan cuisine, which is the sesame noodle, or dan dan mian. For those unfamiliar, a dan dan mian is a savory and spicy noodle dish that iconically uses (as you might guess), sesame paste as its core element to create its thick and creamy sauce base. More Americanized versions of this dish (including the ground pork version that we did a few months back) may also see the use of peanut butter in lieu of sesame paste, or, failing that, tahini.
Today, I thought it might be fun to take our best shot at creating a COLD version of this dish, which is essentially the same thing, but served with chilled noodles, making it great for picnics, meal preps, hot days, and basically any other scenario that you can imagine eating a pasta salad. Finally rounding this out because after all, I did promise some actually decent vegetarian dishes, we’ll be doing a wok seared crispy tofu today that I like to top with a bit of chili oil to make for a bowl of noodles that outdoes every pasta salad I’ve ever had. Hope you try it.
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0:00 Hello Hi Everyone
1:46 Mise En Place (veggies)
2:39 Mise En Place (tofu)
3:47 Mise En Place (sesame sauce)
5:02 Mise En Place (noodles)
5:35 On The Stove (tofu)
5:56 On The Stove (noodles)
6:35 Let's Eat!
7:43 Thanks For Watching!
Sichuan Cold Noodles with Spaghetti Hack 四川涼麵
How to make a fresh, spicy sichuan cold noodles (四川涼麵) with a quick homemade chili oil and some alkaline noodle alternatives if you can't find the right type of alkaline noodles.
Written recipe here:
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0:00 Intro
1:05 Prepare spices for sichuan chili oil
2:12 Heat up oil and green onion until fragrant
2:40 Finish making chili oil
3:40 Make sauce
4:13 Boiling and how to find alkaline noodles
4:48 Turning spaghetti into alkaline-like noods
5:30 Cut cucumber
5:37 Assembling everything
5:58 Chowww
Ingredients:
-200g (around 8 OZ.) alkaline noodles OR italian thin spaghetti and baking soda
-English cucumber julienned
For the chili oil:
- 2 Tbsp red chili flakes
- 2 Tbsp unground sichuan peppercorns
- green onion
- 3/4 cup canola or other vegetable oil
For the sauce:
- 1 Tbsp sugar
- pinch of salt
- 1 Tbsp chili oil or more if you want more spicy
- 1 tsp black vinegar
- 1/2 Tbsp sesame paste (peanut butter can work too but thin it out with a little oil)
- 1 Tbsp light soy sauce
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Chinese Cold Mung Bean Jelly Noodles ( Liang Fen ) / Sichuan Spicy Cold Jelly Noodles
Chinese Cold Mung Bean Jelly Noodles ( Liang Fen ) / Sichuan Spicy Cold Jelly Noodles
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#ColdNoodles
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Mala Noodles - Spicy Sichuan Mala Xiao Mian (重庆麻辣小面)
Chongqing Mala Xiaomian is a classic spicy noodle dish - a street food staple in Sichuan.
It's got a lot of similarities to Dan Dan noodles, but the flavor's predominantly spicy and numbing. After a good mala xiaomian, your forehead should be sweating and your mouth tingling.
A big thank you to Épices de Cru for sponsoring this video, they're avid watchers of the channel and even ragged us for our broken faucet ;) A good potential source for some Chinese spices, and if you're already sorted on that front, check out their Instagram - great people:
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!