oday I’m going to show you how to make a delicious bowl of cold Sichuan street noodles 四川涼面. These are so good to eat on a hot day.
How much are we making?
Chinese Chili Oil
Garlic Clove (Minced)
Pinch of Salt
- Prepare Toppings
- Thinly slice cucumber into long strips.
- Slice the green onions (top part only)
- In a small bowl mix together the sugar, soy sauce, and vinegar. This will make it a little easier to serve up.
- Boil Noodles
- Place a medium sized pot of water on the stove and bring to a boil. Add your noodles and cook according the packages instructions.
- When the noodles are done, drain and wash them under cold water to cool the off.
- Add the oil to the noodles to help keep them from sticking. (I used sesame oil because it’s what I had at hand. Any oil is fine.)
- Assemble Bowls
- Get out 2 medium to large sized serving bowls and add the sesame paste, the sauce we mixed up, and some of the sliced cucumbers.
- Add half the noodles to each bowl and top with the green onions, cilantro, 1 tablespoon of the chili oil (per bowl, you can always add more if you want), and the rest of the cumcumbers.
UP YOUR ALLEY