Sichuan Cold Sesame Noodles
Chilled noodles coated in a bold, nutty sesame sauce with Sichuan peppercorn heat and tangy vinegar. Ready in 20 minutes—perfect for a light, spicy lunch or dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 6 oz dried wheat noodles or Chinese egg noodles
- 3 tablespoons sesame paste (or peanut butter)
- 2 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ¼ teaspoon ground Sichuan peppercorns (or red pepper flakes)
- 2 stalks scallions, sliced thin (or fresh cilantro)
Instructions
- 1
Fill a large pot with water and bring it to a rolling boil over high heat, about 8 minutes. You will see big bubbles breaking rapidly across the entire surface.
- 2
Add 6 oz of noodles to the boiling water and stir once with a wooden spoon to separate them. Cook until they are soft but still slightly firm when you bite one, about 4 minutes.
- 3
Drain the noodles in a colander and rinse them under cold running water until they feel completely cool to the touch. Shake the colander gently to remove excess water.
- 4
In a small bowl, whisk together 3 tablespoons sesame paste, 2 tablespoons soy sauce, 1.5 tablespoons rice vinegar, and 1 tablespoon sesame oil until smooth and uniform, about 30 seconds.
- 5
Add 2 minced garlic cloves and 0.25 teaspoon ground Sichuan peppercorns to the sauce and stir until combined. The mixture should smell strongly fragrant and spicy.
- 6
Add 3 tablespoons of water to the sauce and whisk until it reaches the consistency of thin peanut butter—pourable but not runny.
- 7
Divide the cooled noodles evenly between two bowls, mounding them in the center of each.
- 8
Pour half of the sesame sauce over the noodles in each bowl, starting in the center and drizzling outward to coat all of them.
- 9
Use chopsticks or tongs to lift and toss the noodles in the sauce for about 30 seconds until every strand is coated and glossy.
- 10
Scatter 1 stalk of thinly sliced scallions over the top of each bowl as a garnish. Serve immediately at room temperature or chilled.
Tools you’ll need
- large pot
- colander
- small bowl
- whisk
- wooden spoon
- two serving bowls
- chopsticks or tongs
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