Sichuan Cold Noodles

Name: Sichuan Cold Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fine-cut noodles; Some Green bean sprouts; Some Soy sauce; Some Sugar; Some salt; Some Chives; Some Vinegar; Some Chili oil; Some Pepper oil

by Mother Rabbit Cook

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In the hot summer, I always have a bad appetite, and I don’t want to cook around the stove. I suddenly remembered a cold noodle that my mother always made in the summer. It was cool and delicious, and it was sour and spicy. Moreover, the fire time is very short, and it will not be too hot around the fire. "

Ingredients

Sichuan Cold Noodles

1. Prepare ingredients, cut noodles, mung bean sprouts and leeks. The actual dosage is determined according to your preference.

2. Boil the noodles for about 2-3 minutes, then remove the noodles and drain the water. Pour in an appropriate amount of olive oil, stir up the noodles with chopsticks and mix the fat so that the noodles do not stick to each other. Passing the cooked noodles through cold water, and then blowing the fan while mixing the oil can make the noodles cool quickly and not sticky easily.

3. Blanch the bean sprouts and sliced leeks. The bean sprouts are blanched for about 1 minute, and the leeks are blanched for 20 seconds. Remove and drain the water for later use.

4. Pour the hot leeks and bean sprouts into the noodles, add salt, vinegar, light soy sauce, 1 teaspoon of sugar, MSG, and a little pepper oil and chili oil and mix well.

5. Originally, Sichuan cold noodles didn't contain sesame sauce, but I liked the taste, so I also added some sesame sauce to the recipe this time. It tastes mellow, sour and spicy, which is very delicious!