>> Chinese Noodle Recipe
Chinese Sichuan Cold Noodle (Video)

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, twice cooked pork bellies and Red Cooked Ji Yu (carp).

The ingredients 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 Cook: 15 mins

Ingredients:

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

Prepare:

Cut the leek into thin threads, chop the ginger.

Chop cooked prawn and hotdog sausage into small pieces.

For noodle sauce, mix the salt, sugar, vinegar and sesame oil. Set aside

Cook:

Cook the noodle according to the pack instruction, and drain well.

Heat the frying pan over a high heat. When hot, add oil.

Add chopped dry chillies, leek, ginger, chilli bean paste and light soy sauce cook for 1-2 minutes.

Add prawn 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.

Tips:

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.