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
Sichuan MSG Noodles (味精素面)
MSG noodles - yep, you read that right (a direct translation of the Chinese - 味精素面). They're a classic dish from Leshan, a great food city a couple hours south of Chengdu. They're a pretty easy dish all things considered - basically just a mix of MSG, chili oil, and Sichuanese yacai (pickled and fermented mustard green).
We wanted to include this because despite the fact that a lot of people've become a *lot* more open with the ingredient in recent years, we've seen a number of people online not really know how to cook with MSG. We might do a whole video on the topic one day, but for now, we thought a recipe video would do.
Written recipe's over here on /r/cooking:
Oh, and huge thank you (again) to Trevor James a.k.a. the Food Ranger for the street food footage of the kabing in there. Usually I like to credit in the video (even though he was awesome and didn't even ask us to credit him), but forgot the ol' courtesy: ____. So definitely check out his video - that one was from Leshan actually, so if you're curious what the food's like there, it's a nice look:
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, 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 eleven 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!
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:
Written recipe's over on /r/cooking here:
And check out our Patreon if you'd like to support the project!
patreon.com/ChineseCookingDemystified
Outro Music: Add And by Broke For Free
ABOUT US
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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!
[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
Sichuan Spicy Cold Noodles | Chinese Recipe | 香辣涼面 | wa's Kitchen
In Hong Kong we used to go to a restaurant called Sijie Sichuan in Causeway Bay with my friends. They had great cold noodles but they insisted on not sharing the secret of their recipe ????. So I tried to build it up from memory of the seasoning and I am happy with the result, whether it is the same or not. I hope you will like it. Please give it a try! Oh and actually you cool also use this topping on rice ;-)
Check my recipes on the website :
Ingredients (for 1 to 2 people) :
- 1 garlic clove
- 1 tbsp sichuan peppercorn oil
- 2 tbsp vegetable oil
- 1 tsp chinese light soy sauce
- 1 to 1.5 tsp sugar
- 1/2 tsp chinkiang chinese black vinegar
- 50g (approx) preserved mustard leaves
- 1/2 tsp sesame oil
- 30g or more peanuts (roasted and salted)
- 1/2 to 1 tbsp korean chili flakes
- 1 to 2 tbsp sichuan pepper
- a dash of salt if you need it
- 1 to 2 people serve of egg noodles
#SZECHUAN#凉面#四川
Cold Sichuan Noodles: Ken In The Kitchen
Join me weekdays at 9:30 AM Pacific for the LIVE show. Today, Ken In The Kitchen” attempted a cold Szechuan Noodle dish. I mean...cold noodles. How hard could it be?
ABOUT THE SHOW
I'm learning my way around the kitchen. Very slowly. I have almost no experience cooking...well, anything. Every dish I cook on the show, I'm cooking it for the first time. LIVE, in front of the Internet. What could go wrong?
Oh, and did I mention I'm also learning how to Livestream with a multi-cam setup? While teaching myself to cook? It is all a work in progress.
RECIPE
Casual Coffee with Ken Patreon