These cold noodles feature a spicy, savoury and lip-smacking Sichuan sauce and is an addictive and delicious dish that is easy to put together and even easier to eat and enjoy.
What’s more, you can cook-up this dish at the spur of the moment as most, if not all, of the ingredients are pantry staples.
- 230g dry noodles, Lo Mein
- 2 tablespoons ground peanuts
- 1 stalk scallion, cut into small rounds
- 5 tablespoons oil
- 2 tablespoons dried chilli flakes
- 1/2 tablespoon Sichuan peppercorn
- 1 tablespoon Chinese black vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 cloves garlic, peeled and very finely minced
- 1/2 tablespoon white sesame seeds
- salt to taste
- Bring a pot of water to boil. Cook the noodles according to package instructions until al dente. Drain and rinse with cold water and set aside.
- Prepare the chilli oil by heating up a small pot on high heat. Add the oil and heat the oil until it becomes very hot.
- Turn off the heat and add red chilli flakes and Sichuan peppercorns into the oil.
- Cover the pot with its lid immediately as the oil will splatter. Wait five minutes before removing the lid.
- Filter the chilli oil using a strainer. Discard the residue and use only the oil.
- Prepare the sauce by combining the Chilli Oil and all the ingredients in the sauce together. Whisk to mix well.
- Toss the noodles with the sauce. Add ground peanuts, scallion and stir to mix well.
- Serve cold.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.