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
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.
Subscribe:
FB page:
Thanks for watching, don't forget to subscribe & share. I update new videos every week.
Fusion Food Blog is a cooking & food vlogging channel. You will find many Chinese cuisines especially Sichuan recipes, German food cooking videos, dessert baking tutorials as well as travel vlogs on local restaurants and Vegan Mukbang live stream on every Monday.
Here are some of my popular videos & playlists:
My Sichuan food recipes:
My German food recipes:
Sichuan chili oil red oil:
Roasted goose for Christmas:
German pork knuckle:
Crete island Greece:
Stuttgart Oktoberfest Germany:
Please visit my blog for more recipes:
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
Possible products on US Amazon (affiliate links):
film with
camera -
microphone -
tripod -
To contribute subtitles/CC for this video here:
BGM:
Sound effect:
Sichuan Jelly Noodles: Liang fen
Liang Fen is such an underrated perfect summer snack
#shorts #foodasmr #easyrecipes #asianfood
Sichuan Cold Noodles Recipe 四川涼面 • OMGmeals
Today I'm going to show you how to make a delicious bowl of cold Sichuan style street noodles (四川涼面). These are so good to eat on a hot day. Let's make it!
Get the full step-by-step non-video recipe on our website:
#OMGmeals #s1e15 #HotAndGreasy
Ingredients
===========================
1 cup of Vegetable Oil
7 Tablespoons of Red Pepper Flakes
1/2 Teaspoon Sichuan Peppercorns (Crushed)
2 inch piece of Ginger
3 Green Onions
1/4 Cup Chopped Cilantro
1/2 a Cucumber
1 Clove of Garlic
1 Cinnamon Stick
2 Bay Leaves
3 Star Anise
4 Cloves
1/8 Teaspoon Fennel Seeds
1/4 Teaspoon Cumin Seeds
1 Tablespoon Sesame Seeds (Toasted Preferably)
1/2 lb of Dried Noodles
1 Teaspoon of Oil
2 Teaspoons of Sugar
2 Teaspoons of Vinegar (Chinese Black Vinegar)
1 Tablespoon Soy Sauce
2 Teaspoons of Toasted Sesame Paste (Tahini Works)
Pinch of Salt
Peanuts (Optional)
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
#ashortaday #shortscreator #chinesefood @YouTube
Yibin Burning Noodles (宜宾燃面)
Burning noodles! While these noodles definitely have a bit of a kick to them, the 'burning' actually doesn't have anything to do with chilis or capsaicin... it refers to that this is, well, not a soup noodle. It's loaded up with peanuts, sesame, Yibin's characteristic yacai... and of course a Yibin-style oil called 'xiangyou'.
We dove into the history and the background of the dish in the video - apologies to anyone that hates recipe backstories :) If you're interested in more about the tow men (also called 'trackers' in English), definitely check out the video containing the audio of their chants - . Also, when doing a bit of research I found this awesome article on the subject of the tow men... there was a really good interview with someone that used to be one:
I'm sure many of you might be interested in more about Chinese punk/heavy metal... here's a brief completely non-exhaustive playlist... always interested in more recommendations too:
Full, detailed written recipe is over here on /r/cooking:
But check out our Patreon if you'd like to support the project!
Lastly, big thank you to Trevor James - a.k.a. the Food Ranger - for continuing to be awesome and letting us raid his footage for missing B-Roll. Great content there, they really do their research and truly go to some awesome places in China. The two videos used were:
- Chengdu wholesale market tour:
- Dan Dan noodles:
Definitely go check those out in their entirety if you've got the time, they're great stuff as always.
Outro Music: Add And by Broke For Free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (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!
Making Spicy Sichuan Cold Noodles (川味凉面) using Spaghetti
Mom used to make the Cold Noodles (凉面 liang mian) during summer as she need to use the fan to cool down the noodles. The slippery chilled noodles with sweet and sour flavor give you a quick energy boost in the hot summer days.
Now it can be a side dish or the main course. It's also a potluck favorite since you don't have to worry about it getting cold :) I'm using spaghetti here because the noodle has grate texture, especially when you need to bring it to a party, it won't become soggy like regular Chinese noodles.
Ingredients:
1 lb dry spaghettis
1 blub of garlic
2 scallions
1 cucumber
some bean sprouts (optional)
2 Tbsps. soy sauce
2 Tbsps. Chinese black vinegar
2 Tbsps. sugar
1/2 Tbsp. Sichuan peppercorn oil
Red chili oil (based on your preference)
1 tsp MSG (optional)
#spicynoodle