How To make Cold Sichuan Noodles
1 lb Chinese egg noodles
2 tb Peanut oil
2 tb Finely chopped scallions
1 tb Finely chopped garlic
1 tb Yellow bean sauce
2 ts Chili bean sauce
2 ts Finely chopped ginger
1 tb Rice wine or dry sherry
2 tb Dark soy sauce
2 tb Sesame oil
GARNISH:
Fresh corinader leaves If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.
Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.
How To make Cold Sichuan Noodles's Videos
How to make Sichuan Cold Noodles 四川凉面
How to make Sichuan Cold Noodles.
Sichuan Cold Noodles is a very popular Sichuan appetizer. You can probably find it in any Sichuan restaurant. Noodles should be cooked al dente. To make more spicy, you may add more chili oil. I normally make it lighter without ground garlic and ginger but you can add them to your taste.
Ingredients:
1 pound fresh Chinese noodles (dried noodles or thin pasta)
1/4 of cucumber, cut into slivers (or blanched bean sprouts)
1/2 cup chopped scallion
3 tablespoons light soy sauce
2 tablespoons white rice vinegar (or dark vinegar)
2 tablespoons sesame oil
2 tablespoons chili oil
2 tablespoons sugar
2 teaspoons Sichuan pepper powder
1 teaspoon salt
Pans
Circulon 12-Inch Stir Fry Pan
Circulon Elite 14-Inch Stir Fry
Circulon 10-Inch and 12-Inch Skillets
Anolon Nonstick 3-1/2-Quart Saucepan
Aroma Digital Rice Cooker
Cameras
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
Cold Sichuan Noodles | This Savory Vegan
These Cold Sichuan Noodles are ready in less than 20 minutes! The perfect amount of heat, udon noodles and crunchy fresh veggies.
#vegan #vegannoodles #noodles
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Sichuan Jelly Noodles: Liang fen
Liang Fen is such an underrated perfect summer snack
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Chinese Cold Mung Bean Jelly Noodles ( Liang Fen ) / Sichuan Spicy Cold Jelly Noodles
Chinese Cold Mung Bean Jelly Noodles ( Liang Fen ) / Sichuan Spicy Cold Jelly Noodles
#JellyNoodles
#ColdNoodles
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#SichuanColdNoodles
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Sichuan Spicy Chilli Oil :-
Authentic Chinese Recipes :-
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Sichuan Cold Noodles by Mom 四川凉面
How to make Szchuan Cold noodles 四川凉面
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How to make Mom's Szechuan Cold Noodles.
Hi everyone! While my mom visited me, she made her delicious Sichuan cold noodles. I’d like to share with you. Hope you will enjoy as much as I did. Happy Moon Festival!
Ingredients:
8 oz cooked noodles
(for how to make noodles, go to my cold noodle vid
For sauce (adjust to your own taste):
Light soy sauce
Black rice vinegar
Sesame oil
Chili oil
Sugar
Sichuan pepper powder
Ginger and garlic water
Garnish with:
Blanched bean sprouts
Chopped green onions
Suggested servings: 3
Pans
Circulon 12-Inch Stir Fry Pan
Circulon Elite 14-Inch Stir Fry
Circulon 10-Inch and 12-Inch Skillets
Anolon Nonstick 3-1/2-Quart Saucepan
Aroma Digital Rice Cooker
Cameras
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
Sichuan Cold Noodles
Most of the year, Chinese people prefer to eat their noodles scorching hot. But in the summer time, when the humid Sichuan heat clings onto you like a blanket, a bowl of pungently spiced, Sichuan cold noodles accompanied by a soothing bowl of cooling rice congee is the choice of many.
These little bowls of cold noodles or Liang Mian 凉面, are often referred to as “Xiao Chi 小吃”. This translates to “little eats”, and is meant to be enjoyed in small portions along side other similar little eats…at any time of the day.
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