Sichuan Cold Sesame Noodles (Liang Mian)
Ice-cold wheat noodles drenched in a bold, electrifying sauce of toasted sesame, chili oil, garlic, and Sichuan peppercorn that wakes up every nerve ending on your tongue. Topped with crunchy julienned cucumber, shredded chicken, and a shower of crushed peanuts, this is the ultimate hot-weather lunch. The contrast of chilled noodles against the fiery, numbing sauce is nothing short of exhilarating.
Ingredients
- 12 oz dried thin wheat noodles or Chinese alkaline noodles
- 1 cup cooked shredded chicken breast (poached or leftover)
- 1 medium cucumber, julienned
- 2 tbsp Chinese sesame paste (or tahini plus extra sesame oil)
+ 12 more ingredients
Instructions
Cook the noodles in boiling water according to package directions until just al dente. Drain and immediately rinse under cold running water, tossing them with your hands, until completely chilled. Drain well.
Toss the cold noodles with 1 tsp of sesame oil to prevent sticking. Spread them on a plate or tray and refrigerate while you prepare the sauce.
In a bowl, whisk together the sesame paste, chili oil, soy sauce, black vinegar, rice vinegar, sugar, garlic paste, and Sichuan peppercorn until smooth. Add cold water 1 tablespoon at a time until the sauce reaches a pourable consistency.
Divide the chilled noodles among bowls. Pour the sauce generously over each portion.
Top with julienned cucumber and shredded chicken. Garnish with crushed peanuts, sesame seeds, scallions, and cilantro.
Toss everything together from the bottom right before eating, ensuring the sauce coats every noodle.
Nutrition Estimate
Per serving • Estimated by Blinner AI