Sichuan cold noodles: A recipe to top all others

Sichuan Cold Noodles are easy to put together and absolutely addictive. (Pinterest pic)

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

Chili Oil:

  • 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.

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Low Bee Yinn is a food blogger and cookbook author.