Sunday, January 15, 2012

China: Sichuan Noodles (Si Chuan Liang Mian)


500 g chinese wheat noodles
1-2 tsp sesame oil
150 g cucumber, thinly sliced or cut into thin strips
30 g scallions (or leeks), minced
30 g garlic cloves, minced
2 tbsp soy sauce
1 tsp vinegar
1 tsp chili oil
1 tsp sesame paste/sauce
1 tsp sugar
1 dash ground Sichuan pepper (or chili pepper)

Bring a large pot of water to a boil. Add pasta and boil until al dente (about 4-5 minutes). Drain noodles and place in a large bowl. Lightly separate noodles with a fork, then toss with oil. Let cool for 15 minutes. Mix together soy sauce, vinegar, chili oil, sesame paste, sugar, salt, and Sichuan pepper. Add scallions and garlic. Toss noodles with sauce and serve garnished with cucumber. You can enjoy these noodles cold or warm.

(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)

1 comment:

  1. This looks like a super easy and tasty weeknight dish! We love Asian food in our house so I am sure this will be a hit!