Sichuanese Cold Noodles – FLY BY JING
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Sichuanese Cold Noodles
2 servings
15 min
Recipe By Charlene Luo (@thebaodega)
Ingredients
- 2 servings fresh or dry thin wheat noodles
- 1 tbsp vegetable oil
- 2 tbsp Chili Crisp Vinaigrette
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 cloves garlic, grated
- 2 scallions, sliced thinly
- Sichuan Gold, to taste
\ \ Spicy Vinaigrette\ \ Regular price\ $16.00\ \ \ Regular price~~~~Sale price\ $16.00\ \ \ Unit price/ per](/content/products/chili-crisp-vinaigrette/index.html)
Serve this dish at your Lunar New Year feast to represent longevity. Savory, spicy, and numbing — with a touch of acidity and sweetness.
INSTRUCTIONS
- Cook noodles according to instructions on the label. When cooked, immediately shock with ice water.
- While noodles are cooking, mix the rest of the ingredients, excluding half of the scallions, together to make the sauce.
- Toss noodles in vegetable oil to prevent sticking.
- Add sauce bit by bit, to your desired level of saltiness/spice. Top with remaining scallions and drizzle with Sichuan Gold to your liking.
- Serve chilled or at room temperature.
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Sichuanese Cold Noodles
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