Spicy Sichuan Cold Noodles (Liang Mian)
Chewy wheat noodles tossed in a fragrant, mildly numbing sauce with cucumber, peanuts and scallions – a refreshing yet satisfying lunch bowl from Sichuan.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Cook the noodles in boiling water until al dente, about 4‑5 minutes, then rinse under cold water and drain well.
-
Step 2 of 5
Whisk together sesame oil, soy sauce, vinegar, sugar, garlic, toasted Sichuan pepper, and chilli flakes to form the sauce.
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Step 3 of 5
Toss the cooled noodles with the sauce, ensuring each strand is evenly coated.
-
Step 4 of 5
Stir in cucumber, peanuts and scallions, then transfer to bowls and sprinkle with sesame seeds.
-
Step 5 of 5
Serve immediately, allowing the flavours to meld for a few minutes before eating.
Notes from the kitchen
If Sichuan peppercorns are unavailable, substitute with a pinch of ground black pepper and a dash of lime zest for a similar bright note.
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