Sichuan Cold Noodles with Spaghetti Hack 四川涼麵
How to make a fresh, spicy sichuan cold noodles (四川涼麵) with a quick homemade chili oil and some alkaline noodle alternatives if you can't find the right type of alkaline noodles.
Written recipe here:
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0:00 Intro
1:05 Prepare spices for sichuan chili oil
2:12 Heat up oil and green onion until fragrant
2:40 Finish making chili oil
3:40 Make sauce
4:13 Boiling and how to find alkaline noodles
4:48 Turning spaghetti into alkaline-like noods
5:30 Cut cucumber
5:37 Assembling everything
5:58 Chowww
Ingredients:
-200g (around 8 OZ.) alkaline noodles OR italian thin spaghetti and baking soda
-English cucumber julienned
For the chili oil:
- 2 Tbsp red chili flakes
- 2 Tbsp unground sichuan peppercorns
- green onion
- 3/4 cup canola or other vegetable oil
For the sauce:
- 1 Tbsp sugar
- pinch of salt
- 1 Tbsp chili oil or more if you want more spicy
- 1 tsp black vinegar
- 1/2 Tbsp sesame paste (peanut butter can work too but thin it out with a little oil)
- 1 Tbsp light soy sauce
Favorite stuff:
Fry cutter
Matfer Bourgeat carbon steel pan 11 7/8”
Global santoku knife:
Teak cutting board:
Awesome pepper grinder
Lodge carbon steel griddle:
All-Clad 3-quart saucepan:
Vitamix blender:
Cosori air fryer 5.8 digital
Cosori air fryer 5.8 w/ knob
Wok (round bottom)
OXO 12” nonstick pan
Le Creuset 7.25 qt dutch oven
Lodge 6 qt dutch oven
4 qt Staub
BEST food processor
Magnetic knife bar
KitchenAid mixer
Filming stuff:
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Camera for handheld shots
Awesome pistol grip tripod
Softbox lighting
Shotgun mic
Zoom h6 for mukbangs
Sichuan spicy cold noodles vegan recipe authentic Sichuan/ Szechuan food recipe #23 川味涼麵
Sichuan spicy cold noodles, a simple noodle dish for a light vegan lunch. I used cucumber in this recipe, however, you could use any other veggies of your choice, such as carrots, black fungus, bean sprouts and more. The amount of brown vinegar for this cold noodle dish is also up to you.
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Ingredients:1 portion
half spring onion. minced
1 whole coriander, minced
10cm long cucumber
2-3 garlic cloves, minced
1 tsp light soy sauce
0.5-2 tsp brown vinegar
0.5 chilli sauce
1 pinch white pepper powder
1 pinch Sichuan pepper salt, optional
0.5 tbsp oil
0.5 tsp Sichuan peppercorns
dry noodle
sesame oil
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The secret ingredient to make your Chinese noodles authentic! Sesame noodles Sichuan style 芝麻面
80g-100g dried Chinese noodles
3 tbsp Chinese soy sauce
2 tbsp Chinese vinegar
2-3 tsp Sichuan chili oil
1 tbsp Lard
1 tsp Sichuan peppercorn oil
1 tbsp chopped green onions
1 tbsp chopped garlic
1 tbsp roasted crushed peanuts
1 1/2 tbsp Sesame paste
3 tbsp Meat topping
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Sichuan MSG Noodles (味精素面)
MSG noodles - yep, you read that right (a direct translation of the Chinese - 味精素面). They're a classic dish from Leshan, a great food city a couple hours south of Chengdu. They're a pretty easy dish all things considered - basically just a mix of MSG, chili oil, and Sichuanese yacai (pickled and fermented mustard green).
We wanted to include this because despite the fact that a lot of people've become a *lot* more open with the ingredient in recent years, we've seen a number of people online not really know how to cook with MSG. We might do a whole video on the topic one day, but for now, we thought a recipe video would do.
Written recipe's over here on /r/cooking:
Oh, and huge thank you (again) to Trevor James a.k.a. the Food Ranger for the street food footage of the kabing in there. Usually I like to credit in the video (even though he was awesome and didn't even ask us to credit him), but forgot the ol' courtesy: ____. So definitely check out his video - that one was from Leshan actually, so if you're curious what the food's like there, it's a nice look:
And check out our Patreon if you'd like to support the project!
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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
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[SUB] Homestyle Sichuan Cold Noodles (Chinese Liang Mian Recipe) 家常川味凉面的做法
These are cold Chinese noodles my family eat often during summer. It's difficult to describe how good this is if you haven't tried Sichuanese food before. The flavours are intense and multilayered. At first it's a garlicy, salty, savoury umami flavour with a slight sour tang, getting spicier and
more numbing the more you eat. The sesame oil (and rapeseed oil if you add it whilst cooling) gives it a nutty note and the roasted peanuts and whole sesame seeds provides a textural crunch as well as added flavour complexity. Enjoy the noodles with just the sauce or add cucumber, beansprouts, egg pancake strips and chicken breast strips to make a full and balanced meal.
Ingredients (for 1 person):
- 1 serving of noodles* (65g dry noodles or 100g fresh noodles)
Sauce
- 1 clove of garlic
- A thin slice of ginger
- ½ tbsp+1/2 tsp Light Soy sauce
- 1 tsp Chinese black rice vinegar (Chinkiang)
- 1 tsp fine sugar (castor, light brown, muscavado or red sugar)
- 1-3 tsp Chili oil (add to taste)
- 1 tsp sesame oil
- 1 tsp sichuan peppercorn oil (alternatively, use Sichuan peppercorn powder)
- Additional optional seasoning: a spoon of peanut butter or sesame seeds sauce, chilli flakes
Toppings
- Roasted or fried peanuts
- Sesame seeds
- 1 spring onion (scallion)
- 1 egg
- Cucumber
- Others: Boiled chicken breast peeled into thin strips, fried soy beans, other veg like edamame, blanched spinach, boiled romain, iceberg, pea shoots etc.
* if you’re in a pinch any noodle would taste good, but the alkaline/egg noodle just has a particular bite and get coated by the sauce in a way that makes these so morish
Instructions:
1. To make the sliced egg strip topping:
- Beat an egg and pour into a well heated (medium high heat), greased frying pan – spreading the egg out into a thin pancake. Once the liquid has completely set, flip, and fry the other side of a few more seconds.
- Remove from the heat and put it onto a chopping board to cool. Once cool enough to touch, slice in half, place the 2 halves on top of each other and slice the egg pancake into thin slices. Slicing from one end at a slight diagonal slanted along the rounded side of the semicircle.
2. To make the sauce: mince the slice of garlic and clove of garlic and add into the bowl you’re eating in. Add all of the sauce ingredients and put it aside so that the garlic and ginger can absorb the flavours and release their fragrance.
3. Prepare the other toppings:
- Slice the spring onion (scallion)
- Crush the roasted peanuts (use a mortar and pestle if you have one)
- Cut the cucumber into thin strips. The best way to do this is to cut oval shaped slices at an angle and then turn those slices flat and cut thin strips in line with the long side of the oval.
- We also like to add chicken breast, just boil it with a few slices of ginger and tear into strips once cooled (it soaks up all of the sauce and is SO good)
- If you’re using different veg this is a good time to prepare them and set aside
4. Cook the noodles as instructed on the package.
5. Pour the noodles into a big sieve (use a bamboo sieve if you have one) and rinse well with cold water, this rinses the starch off of the noodles and prevents them from sticking together.
6. If you are eating immediately, add a few cubes of ice to the hot noodles and use your hands to mix it until the noodles are cold. If you are making this for packed lunch, picnic, party, or have the time etc. Add a good drizzle of rapeseed oil (alternatively, peanut oil) that has been cooked out and mix thoroughly with your hands. For both cooling methods ‘mix’ means pulling a few noodles up with your hands (kind of like a claw motion) and letting them drop and repeating this.
7. Add the cold noodles into the bowl with the sauce in it. Use chopsticks to mix the sauce into the noodles. Taste it and adjust to your own tastes, you might want it spicier, sweeter, more sour etc.
8. Add all of your toppings and enjoy!
Liang mian can be made for packed lunch, dinner, picnics just like any other countries ‘noodle salad’ style food. Leaving it longer actually lets all of the flavours absorb into the noodles making it very delicious!
But it's definitely better to eat it on the day of cooking. Just like rice, when you leave it in the fridge for too long the noodles lose their 'bite' and springy-ness and become too soft. One day should be ok, but more than that might not taste as good.
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