I planned to make cold noodle this weekend. Original plan was to make Taiwanese style cold noodle. Then husband’s friend came over after their surfing session. He is originally from Sichuan (or Szechuan), China. So I thought I would make the Sichuan style spicy cold noodle for him. He finished a giant plate and said he loves it. My husband thought the spicy sesame sauce was addicting. I am happy. 🙂
Here are the Asian ingredients I used.
1. Chow Mein (油麵)
The noodle I used was Taiwanese style chow mein. A literal translation of its Chinese name is “oil noodle”. The noodle is already cooked and coated with vegetable oil. An easy substitution is spaghetti.
2. Sesame Paste (芝麻醬)
The sesame paste I bought is 100% pure sesame paste. The only ingredient is sesame seeds. There are some sesame paste that also have peanut in it. Remember to read the ingredients if you are allergic to peanut. You can substitue with tahini or peanut butter.
3. Hot Chili Oil (辣油)
Hot chili oil is optional. But if it is not spicy, then it is not Sichuan style. Sichuan food is famous for its spiciness. The hot chili oil I bought also have chili pepper on the bottom. I like this kind better than the pure oil kind because I can also add the chili pepper to my dishes.
4. Black Vinegar (烏醋)
Black vinegar has a malty and mellow flavor. It doesn’t smell as strong as white vinegar, and it tastes less acidic as well. You can substitute with rice vinegar, but probably use less amount.
Now let’s start cooking!
Sichuan Cold Noodle with Spicy Sesame Sauce (四川涼麵)
1 lb chow mein (or spaghetti)
4 tablespoon low sodium soy sauce
4 tablespoon black vinegar (or 2 tablespoon rice vinegar)
4 tablespoon sesame paste (or tahini, or peanut butter)
1 teaspoon sugar
1 teaspoon sesame oil
2 cloves garlic, minced (optional)
Chili oil + chili pepper flakes (optional, but highly recommend) 🙂
Cook the noodle in boiling water briefly, about 3 minutes. (If you are using a different pasta, cook the noodle according to package instruction.)
Cool the noodle in iced water. Then refrigerate the noodle while preparing for the rest of the dish. (The traditional Chinese way of cooling down the noodle is to spread it out on a flat surface and use an electric fan to blow on it. You can also use this method if you have a fan at home.)
Julienne the cucumber into long thin strips. (Optional: You can also add carrots or/and bean sprouts.)
In a small bowl, add soy sauce, vinegar, sesame paste, sugar, and sesame oil. If you like garlic, add some minced garlic to the sauce. If you like spicy, definitely add some hot chili oil and chili pepper to the sauce. Mix everything well. If the sauce is too thick, add water to it 1 tablespoon at a time until it reaches the consistency you like. The sauce should be too thick as it will be hard to mix with the noodle. But not too thin or the sauce won’t stick to the noodle.
Place the cold noodle on a plate, top with cucumber, and drizzle with sesame sauce.
Mix it well, and enjoy with a pair of chopsticks.