Sichuan-style liang mian – cold noodle salad

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.

This recipe is taken from Wok On by Ching He Huang (£20, Kyle Books). Photography by Tamin Jones.

First published in 2020
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A delicious cold egg noodle salad where the dressing is wokked up and then assembled. The spicy Sichuan flavours are particularly refreshing on a hot summer’s day. It can easily be doubled up for a family buffet too! For vegans, substitute the egg noodles with plain wheat flour noodles of your choice.

Ingredients

Metric

Imperial

Hot sauce

  • 1 tbsp of rapeseed oil
  • 1 piece of fresh ginger, 2.5cm in length, peeled and grated
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp of Sichuan chilli bean paste
  • 1 tbsp of Shaoxing wine, or dry sherry
  • 2 tbsp of black sesame paste, or tahini
  • 50ml of vegetable stock, hot
  • 3 tbsp of tamari, or low-sodium light soy sauce
  • 1 tbsp of black rice vinegar, or balsamic vinegar
  • 2 pinches of soft brown sugar
  • 2 tbsp of toasted sesame oil
  • 2 tbsp of chilli oil

Garnish

Method

1
Cook the noodles according to the packet instructions, then drain and refresh under cold running water. Drain well and toss with the toasted sesame oil
2
Blanch the beansprouts for the garnish in hot water for 10 seconds, then drain and rinse in cold water. Set aside
3
Heat a wok over a high heat and add the rapeseed oil, give the oil a swirl, then add the garlic, ginger and chilli and cook, stirring, for a few seconds
4
Add the chilli bean paste, rice wine or dry sherry, sesame paste or tahini, vegetable stock, tamari or light soy sauce, vinegar, sugar and sesame and chilli oils. Stir until well combined. Take the wok off the heat and pour in the noodles, tossing them well
5
Transfer to a serving plate. Chill in the fridge for 20 minutes, then sprinkle over the Sichuan pepper and serve garnished with the beansprouts, spring onion, toasted sesame seeds and coriander

Ching is an international Emmy-nominated TV chef and cookery author who has become an ambassador of Chinese cooking around the world.

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