Sichuan (Szechuan) cold noodles is one of the most famous Sichuan street foods. What I mean by street food is that you can get it almost anywhere in Sichuan - even a small food stand on the side of the street. It is actually simple to make and the ingredients are easy to find. This noodle dish is better served straight away.
I wasn’t convinced about this recipe - lack of any chicken or vegetables made me suspicious, but it turned out to be one of my favourite - a few minute stir-fries. The taste; like in all sechuan dishes is smashing, very aromatic and delicious. I didn’t have all sorts of oils, so I used only sesame and olive oil instead, used a little bit of fresh red chilli, and kept it on the high fire altogether for a half minute to release aroma. A winner! - 04 Feb 2018
This is super easy to put together. I used tamari sauce, needing to keep it gluten free. The Sichuan pepper makes it so good. I limited the garlic and added a bit of fresh pounded ginger. I also used homemade "pulled" la mian gluten free noodles made from rice flours and starch. Thank you for the recipe. - 30 Jan 2017 (Review from Allrecipes US | Canada)