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Sichuan Cold Noodles (Liang Mian) with Knife-Cut Noodles
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Sichuan Cold Noodles (Liang Mian) with Knife-Cut Noodles

35 minPara 2Nutri-Score C€€
de @kennylsong14 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • knife-cut noodlesCereales250 g
  • cucumber (julienned)Frutas y verduras1 pieza
  • carrot (julienned)Frutas y verduras1 pieza
  • scallions (thinly sliced)Frutas y verduras2 piezas
  • peanuts (toasted, peeled and crushed)Frutos secos y semillas40 g
  • Sichuan peppercorns (toasted and pounded)Especias5 g
  • ginger (minced)Frutas y verduras10 g
  • garlic (minced)Frutas y verduras3 piezas
  • chili flakesEspecias15 g
  • chili powderEspecias10 g
  • grapeseed oilDespensa120 ml
  • saltEspecias3 g
  • sugarDespensa10 g
  • soy sauceDespensa30 ml
  • black Chinese vinegarDespensa20 ml
  • sesame oilDespensa10 ml

por ración

Nutrición

1127kcal

Carbohidratos
103 g
Proteínas
16 g
Grasas
73 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Mortero
  • Bol
  • Escurridor

paso a paso

Preparación

  1. Toast and crush the peanuts and peppercorns

    • Toast the peanuts in a dry pan until golden, then rub off the skins and crush them coarsely.
    • Toast the Sichuan peppercorns briefly until fragrant, then pound them in a mortar.
    Paso 1

  2. Make the chili oil

    • Put the minced ginger, garlic, chili flakes, chili powder and salt in a heatproof bowl.
    • Heat the grapeseed oil until shimmering and pour it over the spices, stirring well.
    • Let the chili oil cool.
    Paso 2

  3. Cook the noodles

    • Boil the knife-cut noodles in salted water until tender.
    • Drain and rinse under cold water until completely cooled, then drain well.
    Paso 3

  4. Prepare the toppings

    • Julienne the cucumber and carrot.
    • Thinly slice the scallions.
    Paso 4

  5. Mix the sauce

    • Combine the chili oil with the sugar, soy sauce, black vinegar and sesame oil.
    • Stir until the sugar dissolves.
    Paso 5

  6. Assemble and serve

    • Place the cold noodles in bowls and spoon the sauce over them.
    • Top with the cucumber, carrot, scallions, crushed peanuts and pounded Sichuan peppercorns.
    • Toss everything together before eating.
    Paso 6
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