Cold noodles is another tasty street foods inspired by Sichuan cooking that I personally really enjoy. I don’t get paid for saying this, however, I am really grateful that the Grand Szechuan restaurant in Bloomington here in Minnesota exists. Nice place and very nice food. We often order cold noodles when we dine in there.
There are many different styles of Cold noodles. This recipe is from Taste of China cookbook by Ken Hom (yes, if you’ve been following my blog, you probably know I’ve been experimenting with few of his recipes) and it is from Wangfujing, the major shopping area in the capital.
This dish is very easily made, can be served at room temperature and I actually double the recipe for the sauce and keep them in a fridge, so I can easily use it when I want some cold noodles. What can I say, I can’t have enough.
COLD NOODLES/ WANGFUJING LENG MIAN (2 servings)
1 lb (450 g) fresh or dried Chinese egg noodles
1 Tbsp sesame oil
1 lb (450 g) cucumbers
6 oz (175 g) fresh bean sprouts
1 Tbsp finely chopped/pressed garlic
1 Tbsp finely chopped peeled fresh ginger root
2 tsp light soy sauce
1 Tbsp dark soy sauce
2 1/2 Tbsp sesame paste – I actually like it better without sesame paste for cold noodles, but I did add this for dan dan mian
1 Tbsp sesame oil
1 Tbsp white rice vinegar
2 tsp chili oil
2 Tbsp sugar
1. If you are using fresh noodles, boil them for 3-5 minutes, then drain thoroughly, rinse in cold water and toss immediately in sesame oil. If you are using dried noodles, cook them according to the package instrution or boil for 4 minutes, drain thoroughly, rinse in cold water and toss them in sesame oil
2. Peel and slice the cucumbers in half lengthways, and, using a teaspoon, remove the seeds. Cut the cucumber halves into fine long shreds. Rinse the beansprouts and drain thoroughly
3. Mix the sauce ingredients together in a bowl or in a blender. When you are ready to serve, toss the noodles with the sauce, cucumbers, and beansprouts. Serve at once