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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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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Spicy Vegetarian Sichuan Cold Noodles 【四川凉面 做法】
Great dinner dish for a hot summer night! You can find this spicy #Sichuan Cold Noodle #四川凉面 dish almost everywhere in Sichuan on the street, and almost everybody has a different way of cooking this dish. Tonight we are feeling #vegan so we are not putting any meat in there, but you can put some hand-shredded chicken in your noodle as well. Most importantly, you need to cook your noodle to about 90% cooked, and make sure you put sesame oil, soy sauce (and vinegar if you wish), and some #spicy Chinese sauce on the #noodle.
NOTE: ***One thing we did noticeably different is that we use ice-cold water to cool the noodles down (plus oil), whereas normally people would cool down the noodles using a fan. But we like the texture of the noodle after giving them an ice bath***
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Ingredient:
Noodle (most people use rounded noodle, but we used white noodle #陽春面)
Cucumber
Carrot
Spicy Sauce (we used 老干媽 this time)
Pennant
Sesame Seeds
Sesame Oil
Ingredient for Sauce:
Peanut Butter
Sesame Oil
Water
Additional Optional Ingredient:
Chinese Black Vinegar
Garlic Water + Minced Garlic
Cooked Mungbean Sprouts
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Music by Axel Mansoor - Cold Sweat -
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#chinesecooking #chinesehomecooking #foodwithstepbie #stepbie #liangmian #sichuan #streetfood #veganrecipe
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Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish
Sichuan Cold Noodles
Most of the year, Chinese people prefer to eat their noodles scorching hot. But in the summer time, when the humid Sichuan heat clings onto you like a blanket, a bowl of pungently spiced, Sichuan cold noodles accompanied by a soothing bowl of cooling rice congee is the choice of many.
These little bowls of cold noodles or Liang Mian 凉面, are often referred to as “Xiao Chi 小吃”. This translates to “little eats”, and is meant to be enjoyed in small portions along side other similar little eats…at any time of the day.
Get the full written recipe:
[SUB] Homestyle Sichuan Cold Noodles (Chinese Liang Mian Recipe) 家常川味凉面的做法
These are cold Chinese noodles my family eat often during summer. It's difficult to describe how good this is if you haven't tried Sichuanese food before. The flavours are intense and multilayered. At first it's a garlicy, salty, savoury umami flavour with a slight sour tang, getting spicier and
more numbing the more you eat. The sesame oil (and rapeseed oil if you add it whilst cooling) gives it a nutty note and the roasted peanuts and whole sesame seeds provides a textural crunch as well as added flavour complexity. Enjoy the noodles with just the sauce or add cucumber, beansprouts, egg pancake strips and chicken breast strips to make a full and balanced meal.
Ingredients (for 1 person):
- 1 serving of noodles* (65g dry noodles or 100g fresh noodles)
Sauce
- 1 clove of garlic
- A thin slice of ginger
- ½ tbsp+1/2 tsp Light Soy sauce
- 1 tsp Chinese black rice vinegar (Chinkiang)
- 1 tsp fine sugar (castor, light brown, muscavado or red sugar)
- 1-3 tsp Chili oil (add to taste)
- 1 tsp sesame oil
- 1 tsp sichuan peppercorn oil (alternatively, use Sichuan peppercorn powder)
- Additional optional seasoning: a spoon of peanut butter or sesame seeds sauce, chilli flakes
Toppings
- Roasted or fried peanuts
- Sesame seeds
- 1 spring onion (scallion)
- 1 egg
- Cucumber
- Others: Boiled chicken breast peeled into thin strips, fried soy beans, other veg like edamame, blanched spinach, boiled romain, iceberg, pea shoots etc.
* if you’re in a pinch any noodle would taste good, but the alkaline/egg noodle just has a particular bite and get coated by the sauce in a way that makes these so morish
Instructions:
1. To make the sliced egg strip topping:
- Beat an egg and pour into a well heated (medium high heat), greased frying pan – spreading the egg out into a thin pancake. Once the liquid has completely set, flip, and fry the other side of a few more seconds.
- Remove from the heat and put it onto a chopping board to cool. Once cool enough to touch, slice in half, place the 2 halves on top of each other and slice the egg pancake into thin slices. Slicing from one end at a slight diagonal slanted along the rounded side of the semicircle.
2. To make the sauce: mince the slice of garlic and clove of garlic and add into the bowl you’re eating in. Add all of the sauce ingredients and put it aside so that the garlic and ginger can absorb the flavours and release their fragrance.
3. Prepare the other toppings:
- Slice the spring onion (scallion)
- Crush the roasted peanuts (use a mortar and pestle if you have one)
- Cut the cucumber into thin strips. The best way to do this is to cut oval shaped slices at an angle and then turn those slices flat and cut thin strips in line with the long side of the oval.
- We also like to add chicken breast, just boil it with a few slices of ginger and tear into strips once cooled (it soaks up all of the sauce and is SO good)
- If you’re using different veg this is a good time to prepare them and set aside
4. Cook the noodles as instructed on the package.
5. Pour the noodles into a big sieve (use a bamboo sieve if you have one) and rinse well with cold water, this rinses the starch off of the noodles and prevents them from sticking together.
6. If you are eating immediately, add a few cubes of ice to the hot noodles and use your hands to mix it until the noodles are cold. If you are making this for packed lunch, picnic, party, or have the time etc. Add a good drizzle of rapeseed oil (alternatively, peanut oil) that has been cooked out and mix thoroughly with your hands. For both cooling methods ‘mix’ means pulling a few noodles up with your hands (kind of like a claw motion) and letting them drop and repeating this.
7. Add the cold noodles into the bowl with the sauce in it. Use chopsticks to mix the sauce into the noodles. Taste it and adjust to your own tastes, you might want it spicier, sweeter, more sour etc.
8. Add all of your toppings and enjoy!
Liang mian can be made for packed lunch, dinner, picnics just like any other countries ‘noodle salad’ style food. Leaving it longer actually lets all of the flavours absorb into the noodles making it very delicious!
But it's definitely better to eat it on the day of cooking. Just like rice, when you leave it in the fridge for too long the noodles lose their 'bite' and springy-ness and become too soft. One day should be ok, but more than that might not taste as good.
Music: 鼓浪屿之波
How to make Sichuan Cold Noodles 四川凉面
How to make Sichuan Cold Noodles.
Sichuan Cold Noodles is a very popular Sichuan appetizer. You can probably find it in any Sichuan restaurant. Noodles should be cooked al dente. To make more spicy, you may add more chili oil. I normally make it lighter without ground garlic and ginger but you can add them to your taste.
Ingredients:
1 pound fresh Chinese noodles (dried noodles or thin pasta)
1/4 of cucumber, cut into slivers (or blanched bean sprouts)
1/2 cup chopped scallion
3 tablespoons light soy sauce
2 tablespoons white rice vinegar (or dark vinegar)
2 tablespoons sesame oil
2 tablespoons chili oil
2 tablespoons sugar
2 teaspoons Sichuan pepper powder
1 teaspoon salt
Pans
Circulon 12-Inch Stir Fry Pan
Circulon Elite 14-Inch Stir Fry
Circulon 10-Inch and 12-Inch Skillets
Anolon Nonstick 3-1/2-Quart Saucepan
Aroma Digital Rice Cooker
Cameras
Canon EOS Canon EOS 70D
Canon EOS Canon T3i