Sichuan cold noodles - Liang mian. A great summer dish, this Sichuan street snack can be found throughout China. It's got a nice sweet, sour, and savory sauce with an optional spicy kick. This is the most popular Sichuan style cold noodle salad recipe.
Cold noodles, or liang mian, are actually room temperature and are their own category of treat in Sichuan. Specifically, liang mian are cold wheat noodles, and liang fen are the cold noodles made from rice or various bean and vegetable starches. This just happens to be a fancy version with chicken. You can have Sichuan cold noodles - Liang mian using 22 ingredients and 8 steps. Here is how you cook that.
Ingredients of Sichuan cold noodles - Liang mian
- Prepare 200 g of dry wheat noodles.
- You need of Sesame oil.
- You need of Sauce.
- Prepare 2 tbsp of Chinese sesame paste or.
- Prepare 2 tbsp of peanut butter and 2 tsp sesame oil.
- You need 1 tbsp of Sichuan chilli flake oil.
- Prepare 1 tbsp of Chinese black vinegar.
- Prepare 1 tbsp of light soy sauce.
- Prepare 2 tsp of dark soy sauce.
- Prepare 2 tsp of sugar.
- It's of Powdered Sichuan pepper or oil of necessary.
- Prepare of Ingredients (one or several), 200g in total.
- It's of Cucumber.
- You need of Carrot.
- Prepare of Bean sprouts.
- Prepare of Leafy greens.
- It's of Fried tofu.
- Prepare of Garnish (one or several).
- Prepare of Garlic.
- Prepare of Scallions.
- Prepare of Toasted peanuts.
- It's of Coriander.
So this is liang mian (凉面), literally "cold noodles," a simple but wonderful dish that has its origin in Sichuan Province. It's one of those foods where every street vendor, every restaurant, every Sichuanese cook will have their own recipe. So you should experiment and make it your own. "Refreshing cold noodles & delicious beef noodle soup". Ask azukibeans about Anji Sichuan Mala Liang Mian.
Sichuan cold noodles - Liang mian instructions
- Mix together the sauce ingredients in a pot. Add a little water if it's too thick. Adjust sweetness, hotness, numbness and tartness to taste.
- Shred the vegetables and slice the tofu.
- Boil the noodles according to instructions. When 2 minutes remain add the vegetables and tofu (if using) and mix thoroughly.
- Drain and toss with a little sesame oil to prevent the noodles from sticking together.
- Let cool then refrigerate (large batches can be prepared and kept ready). I tend to have the first serving hot though!.
- Chop the garnishes roughly.
- Divide the sauce in 4 bowls. Add the noodle-vegetable-tofu mix, then sprinkle the garnishes on top.
- Serve with extra chilli flake oil. Have each guest mix their noodles with the sauce thoroughly before eating!.
Liang mian, cold noodles, is a traditional snack food in China, little known to westerners. It is sold by street vendors and small cafes in many parts of the country; this version is based on one I enjoyed while visiting Chengdu, Sichuan; thus it is firery and intensely flavored. In terms of traditional liang mian. Sichuan Cold Noodles - these cold noodles feature a spicy, savory and numbing Sichuan sauce. This Sichuan noodle recipe is so addictive and Ingredients for Cold Sichuan Spicy Noodles.