Recipe: Perfect Sichuan cold noodles - Liang mian

Sichuan cold noodles - Liang mian. Chinese cold noodles, known as Liang Mian/凉面 in Chinese, are a traditional "small eat" (Xiao Chi/小吃) popular in many regions of China. At street stalls, small cafes or in households, it's served as a snack or a quick breakfast/lunch. Among many versions, cold noodles with Sichuan dressing are one of my favourites. Chicken Noodle Salad- Sichuan Liang Mian. This is the most popular Sichuan style cold noodle salad recipe.

It is served as a famous traditional Sichuan snack. If you ever visit Sichuan province, you may see there are lots of street vendors selling traditional Sichuan cold noodles, some of. Cold noodles, or liang mian, are actually room temperature and are their own category of treat in Sichuan. 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

1. It's 200 g of dry wheat noodles.
2. It's of Sesame oil.
3. It's of Sauce.
4. It's 2 tbsp of Chinese sesame paste or.
5. Prepare 2 tbsp of peanut butter and 2 tsp sesame oil.
6. Prepare 1 tbsp of Sichuan chilli flake oil.
7. Prepare 1 tbsp of Chinese black vinegar.
8. Prepare 1 tbsp of light soy sauce.
9. It's 2 tsp of dark soy sauce.
10. You need 2 tsp of sugar.
11. Prepare of Powdered Sichuan pepper or oil of necessary.
12. You need of Ingredients (one or several), 200g in total.
13. It's of Cucumber.
14. You need of Carrot.
15. You need of Bean sprouts.
16. You need of Leafy greens.
17. You need of Fried tofu.
18. It's of Garnish (one or several).
19. Prepare of Garlic.
20. You need of Scallions.
21. You need of Toasted peanuts.
22. You need of Coriander.

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. Great recipe for Sichuan cold noodles - Liang mian. Simple and refreshing cold noodles with bite and numbing Sichuan pepper.

Sichuan cold noodles - Liang mian instructions

1. 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.
2. Shred the vegetables and slice the tofu.
3. Boil the noodles according to instructions. When 2 minutes remain add the vegetables and tofu (if using) and mix thoroughly.
4. Drain and toss with a little sesame oil to prevent the noodles from sticking together.
5. Let cool then refrigerate (large batches can be prepared and kept ready). I tend to have the first serving hot though!.
6. Chop the garnishes roughly.
7. Divide the sauce in 4 bowls. Add the noodle-vegetable-tofu mix, then sprinkle the garnishes on top.
8. Serve with extra chilli flake oil. Have each guest mix their noodles with the sauce thoroughly before eating!.

Easy to prepare in large batches to keep ready in the fridge for hot summer days. This cold noodle salad is refreshing, light and absolutely bursting with flavour. The mix of Sichuan pepper, chilli, garlic and ginger mingles with the slippery noodles to create a fantastic vegetarian dish full of excitement. Chuan Hung (meaning "Sichuan Alley), at the intersection of Telok Ayer and Cheang Hong Lim Place, specialises in Sichuan Mian Yang rice noodles. Mian Yang noodles is named after the second largest prefecture in Sichuan.