Main
Sichuan Cold Noodles (Liang Mian) with Knife-Cut Noodles
35 minServes 2Nutri-Score C€€
C
35 min
35 minSichuan Cold Noodles (Liang Mian) with Knife-Cut Noodles
what you need
Ingredients
knife-cut noodlesGrains250 g
cucumber (julienned)Produce1 piece
carrot (julienned)Produce1 piece
scallions (thinly sliced)Produce2 pieces
peanuts (toasted, peeled and crushed)Nuts & seeds40 g
Sichuan peppercorns (toasted and pounded)Spices5 g
ginger (minced)Produce10 g
garlic (minced)Produce3 pieces- chili flakesSpices15 g
chili powderSpices10 g
grapeseed oilPantry120 ml
saltSpices3 g
sugarPantry10 g
soy saucePantry30 ml- black Chinese vinegarPantry20 ml
- sesame oilPantry10 ml
per serving
Nutrition
1,127kcal
- Carbs
- 103 g
- Proteins
- 16 g
- Fat
- 73 g
what you’ll use
Tools
Stockpot
Frying pan- Mortar and pestle
Mixing bowl
Colander
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Prepare the toppings
- Julienne the cucumber and carrot.
- Thinly slice the scallions.
- Step 5
Mix the sauce
- Combine the chili oil with the sugar, soy sauce, black vinegar and sesame oil.
- Stir until the sugar dissolves.
- Step 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.
most cooked first