Thin and chewy wheat noodles coated in a complex Sichuan sauce, salty, sweet, sour, and spicy, enhanced with Sichuan peppercorns and garnished with crisp raw vegetables. A great classic of the streets of Chengdu, to be enjoyed well chilled.
Ingredients
- 400 g Thin wheat noodles
- 1 piece Cucumber
- 150 g Bean sprouts
- 1 bunch Scallion
- 60 g Unsalted roasted peanuts
- 3 tbsp Sesame paste (tahini)
- 3 tbsp Soy sauce
- 2 tbsp Black rice vinegar
- 1 tsp Brown sugar
- 2 cloves Garlic
- 1 tsp Sichuan pepper powder
- 1 tbsp Roasted sesame oil
- 3 tbsp Sichuan chili oil
- 1 tbsp Neutral oil (sunflower)
- 4 tbsp Warm water
- 1 pinch Salt
Method
- Bring a large pot of water to a boil. Plunge the noodles in and cook them until they are still slightly firm to the bite, then drain them.
- Immediately rinse the noodles under a stream of cold water to stop the cooking and remove the starch, then drain them again. Spread them out and coat them with a drizzle of neutral oil to prevent them from sticking.
- Thin the sesame paste in a bowl with warm water, mixing with a whisk until you obtain a smooth and coating cream, without lumps.
- Add the soy sauce, black vinegar, sugar, finely grated garlic, Sichuan pepper powder, chili oil, and sesame oil to this cream. Stir until you obtain a homogeneous, glossy sauce, balanced between salty, sweet, sour, and spicy.
- Cut the cucumber into fine shreds, thinly slice the scallion, and coarsely chop the peanuts. Set aside.
- Blanch the bean sprouts in boiling water for a few seconds, immediately refresh them in cold water, and drain them.
- Divide the noodles among serving bowls. Coat generously with sauce, then arrange the cucumber, bean sprouts, scallion, and peanuts.
- Serve immediately, chilled, mixing well at the last minute with chopsticks to coat every noodle strand.
Nutrition
Per serving
- Energy
- 703.3 kcal
- Protein
- 18.79 g
- Carbohydrate
- 82.48 g
- Fat
- 32.82 g
- Fibre
- 7.05 g
- Calcium
- 39.73 mg
- Iron
- 0.78 mg
- Magnesium
- 45.48 mg
