Sichuan (Szechuan) cold noodles

    30 min

    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.

    2 people made this

    Serves: 1 

    • 3 cloves garlic, minced
    • 1 pinch coarse sea salt
    • 1 tablespoon dark soy sauce
    • 2 teaspoons red chilli oil
    • 1 teaspoon Szechuan peppercorn oil
    • 1 teaspoon rice vinegar
    • 1/2 teaspoon sesame oil
    • 225g beansprouts
    • 100g Chinese noodles (La mian)
    • 1 teaspoon vegetable oil

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine garlic and salt together in a small bowl or mortar. Grind the garlic mixture with a wide spoon or pestle until paste is formed.
    2. Combine garlic paste, soy sauce, red chilli oil, peppercorn oil, rice vinegar and sesame oil in a small bowl; stir until sauce is well mixed.
    3. Fill a bowl with cold water. Bring a pot of water to the boil; stir in beansprouts. Cook and stir until softened slightly, about 2 minutes; drain. Submerge bean sprouts in the cold water until cool. Transfer to a serving bowl.
    4. Bring water to the boil in a pot; stir in noodles. Cook and stir until noodles are softened, about 3 minutes; drain. Submerge noodles in the cold water until cool. Transfer noodles to a bowl; mix in vegetable oil. Place noodles on top of the bean sprouts. Pour sauce onto noodles; mix until thoroughly combined.

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    Reviews in English (2)


    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)