Name: Sichuan Cold Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 teaspoon Pepper noodles; 4 tbsp Cooked Chili; 1 pound (about 1 kg) Taiwan oil noodles; 1 teaspoon pepper; 3 tablespoons Soy sauce; 1/2 tbsp Minced garlic; 1/2 teaspoon Chicken Essence; 2 tbsp Vinegar; 1 teaspoon salt; 1/2 tbsp sesame oil; 1 tbsp honey; 1 tbsp chopped green onion

Sichuan Cold Noodles

1. Key ingredients: Taiwan oil noodles [a], pepper noodles, cooked oil chili [b]. These three can be found in various Asian and Chinese supermarkets, and they are the most irreplaceable. It doesn't matter if other things are missing or replaced; but if these three are changed, the flavor will be discounted.

2. Boil water in a pot [c], add 1 pound of Taiwanese oil noodles, and cook until 8 is ripe (there is a hard core when you bite it).

3. Quickly remove the cold water (the noodles should be cooled to room temperature), and drain the water with a leaky sieve.

4. Add 4 tablespoons of cooked chili oil and 1/2 tablespoon of sesame oil, and mix well. These two steps are for separating the noodles and not sticking them into cakes.

5. Add 1 teaspoon salt, 1/2 teaspoon chicken essence, 1 tablespoon honey [d], 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons vinegar, 1 teaspoon pepper noodles [e], 1 teaspoon pepper noodles, and mix well again. The cold noodles should be evenly colored at this time.

6. Sprinkle with chopped green onion and minced garlic.

7. Finished picture! Just mix well when you eat it (generally, the onion and garlic will not be mixed well for the sake of beautiful presentation 😁).

Tips:
[a] [Taiwan oil noodles] Originally, cold noodles should be noodles with alkaline water. The roots are clearly chewy. It is a pity that in the vast plains of the central United States, except for large Chinese supermarkets, it is difficult to buy soda noodles, and I believe that they have not yet reached the level of hand-made noodles. So after trying all the noodles available, I found that Taiwanese oil noodles are the best substitute and easy to buy.
[b]【Cooked Chili Peppers】Indispensable seasoning for Sichuan cuisine. The method is very simple: boil the vegetable oil, add half of the chili noodles (seasoning), and when the oil temperature drops to 50% hot, put the other half of the chili noodles (color mixing). Generally, the ratio I make is vegetable oil (2 cups, US Cup): chili noodles (3 tablespoons), plus some cooked sesame seeds. If you like spicy food, you can add more chili noodles. If you don't like too spicy, you can reduce chili noodles by one tablespoon.
[c] [Water] Here is a little secret recipe: it will be more fragrant when cooked in pork rib soup or broth.
[d] [Honey] Many Sichuan spicy foods are sweet. If you pay special attention to sweetness, you can add 1 tablespoon of honey per 1 pound of noodles.
[e][Huajiao Noodles] The amount of pepper noodles depends on personal preference and quality of pepper. I use the best Hanyuan tribute peppers brought from Sichuan (you can not bring them every time you return to my country, but you must bring them), freshly ground pepper noodles, so 1 teaspoon is quite numb, and sometimes I reduce it according to my friends’ tastes. ; But if it is ordinary pepper and pepper noodles bought in American supermarkets, the flavor is generally not strong, and you may need to add more.
[f] [Accessories] As mentioned earlier, this recipe strives to use the most core ingredients to maximize the flavor. If you are particular, you can add some auxiliary materials. Common are bean sprouts and cucumber shreds.