Rosheen Kaul’s speedy Sichuan cold noodles (liang mian) with homemade chilli oil

Name: Rosheen Kaul’s speedy Sichuan cold noodles (liang mian) with homemade chilli oil
Cook time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g fresh thin wheat noodles or 200g dried noodles; 1 tbsp sesame oil; 3 tsp light soy sauce; 1 tbsp Chinkiang black vinegar; 1 tbsp sugar; ½ tsp salt; 2 garlic cloves, finely diced; 1 Lebanese cucumber, shredded; ½ small carrot, shredded; chilli oil, to taste; 2 spring onions, sliced into rounds; ½ tsp sesame seeds

Rosheen Kaul

April 14, 2023

easyTime:< 30 minsServes:2

These cold noodles are as delicious as they are simple to prepare: a little spicy, a little sour, a little sweet – a truly mouthwatering combination. I like to pack mine with lots of crunchy shredded vegetables for texture.

You can add shredded chicken to make it more substantial, but these noodles are just as delicious in their vegan glory.

Thin wheat noodles are preferred, easily found in the refrigerated section of Asian grocers, but dried wheat noodles from the Asian section of most supermarkets are a fine alternative.

You’re also welcome to skip making the quick chilli oil in the recipe and substitute for your favourite store-bought Sichuan chilli oil.

Ingredients

400g fresh thin wheat noodles or 200g dried noodles
1 tbsp sesame oil
3 tsp light soy sauce
1 tbsp Chinkiang black vinegar
1 tbsp sugar
½ tsp salt
2 garlic cloves, finely diced
1 Lebanese cucumber, shredded
½ small carrot, shredded
chilli oil, to taste
2 spring onions, sliced into rounds
½ tsp sesame seeds

Chilli oil

1 tbsp Sichuan chilli powder
1 tsp Sichuan peppercorn powder
½ tsp sesame seeds
1 star anise
2 slices ginger, about 2mm each
1 spring onion
¼ cup vegetable oil

Method

Step 1
Make the chilli oil by first combining the Sichuan chilli and peppercorn powders and sesame seeds in a heatproof bowl. Heat the vegetable oil in a small pan with the ginger, whole spring onion and star anise until smoking, then pour over the spices to sizzle and release the flavour. Remove the ginger, spring onion and star anise and set aside.
Step 2
Cook the noodles according to the packet instructions or until just al dente. Strain and rinse under cold running water, toss with sesame oil and set aside.
Step 3
Combine the soy sauce, black vinegar, sugar, salt and garlic in a large bowl, then toss through the noodles, cucumber and carrot. Add the chilli oil to taste, then divide into two bowls, garnish with sesame seeds and spring onion rounds.