Sichuan-Style Liang Mian Recipe

10 minutes


  • 300g of egg noodles, dried
  • 1 tbsp of toasted sesame oil

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


  • 150g of beansprouts
  • 1 pinch of Sichuan peppercorns, toasted and ground to a powder
  • 3 spring onions, sliced into julienne strips
  • 1 handful of coriander
  • 3 tbsp of white sesame seeds, toasted


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
Blanch the beansprouts for the garnish in hot water for 10 seconds, then drain and rinse in cold water. Set aside
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
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
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