This Sichuan cold noodle is our family’s favorite dish
in the summer. Because both my parents are from Sichuan, most of our family
meals are made with Sichuan style. You may find some Sichuan recipes from this
website, such as
, Sichuna bean sprout and twice cooked pork bellies . Red Cooked
Ji Yu (carp)
used here are similar to those used in Sichuna bean sprout recipe, in
which salt, sugar, vinegar and chilli are the key ingredients to make the sauce
for cold noodle.
In this Sichuan cold noodle recipe, apart from the sauce, I also
use the ingredients such as leek and ginger, plus some cooked prawn and hotdog
sausages, which add bit more flavour to the noodle.
Prep: 5 mins 15 mins Cook:
250g noodle cooked prawn and hotdog sausages 1 tbsp oil 1 tbsp light soy sauce 1 tbsp Chinese chili bean sauce 3 red whole dried chilies leek, sliced ginger, chopped spring onions, chopped ½ tsp
salt 1 tsp
sugar 2 tbsp vinegar 2 tsp sesame oil
Cut the leek into thin threads, chop the ginger.
Chop cooked prawn and hotdog sausage into small
For noodle sauce, mix the salt, sugar, vinegar
and sesame oil. Set aside
Cook the noodle according to the pack
instruction, and drain well.
Heat the frying pan over a high heat. When hot,
Add chopped dry chillies, leek, ginger, chilli
bean paste and light soy sauce cook for 1-2 minutes.
and hotdog sausages, mix and cook for a further 1 minute.
Place the noodle in a large serving bowl, add the
cooked ingredients and prepared noodle sauce, mix well.
Top the noodle with chopped spring onions and serve.
After the noodle is cooked, you may use cold
water to refresh the noodle, or add some oil to avoid the noodle to be sticky
You can watch the cooking video for this dish here. To get regular update for more of our Chinese home cooking and travel in China, please subscribe to
my Youtube Channel.
You may also like
Sichuan style Chicken Noodle , Sichuan bean sprout and twice cooked pork bellies .
Hope you like this simple Sichuan cold noodle dish. Please share with others :-).
(Post: 12/04/13; Update: 15/07/13)
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