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Sichuan · Chinese

Sichuan cold noodles

Contains egg (no meat or fish)

四川涼麵 · sì chuān liáng miàn

Chilled wheat noodles tossed with chilli oil, black vinegar, soy sauce, garlic and a touch of sugar, topped with crunchy cucumber and peanuts — a summer street-food staple.

Sichuan cold noodles is a Sichuan noodle dish from China, ready in about 35 minutes and made with egg noodles, chilli oil and chinese black vinegar. It serves 3 and is rated beginner to cook.

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Prep
15 min
Cook
5 min
Rest
15 min
Total
35 min
Serves
3
Level
Beginner
Calories
579

Ingredients

3 servings

Sauce

Toppings

Equipment

Method

  1. Step 1

    Cook the noodles until just tender, drain, rinse under cold water and drain again. Toss with the sesame oil (opens in a new tab) and spread out to cool (a fan speeds this up).

    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  2. Step 2

    Stir together the chilli oil (opens in a new tab), soy sauce (opens in a new tab), vinegar, sugar (opens in a new tab), garlic (opens in a new tab) water and Sichuan pepper.

    • 3 min

  3. Step 3

    Divide the noodles between bowls, pour over the sauce and top with cucumber (opens in a new tab), bean sprouts (opens in a new tab), peanuts and spring onion (opens in a new tab). Toss at the table.

    • 3 min

About this dish

Origin
Sichuan, China · Well documentedMore food from China
Dish
Lunch · Snack · Noodles · Street food
Cooking method
Boiled, No-cook
Taste
spicy (chilli heat), tangy, nutty, garlicky
Diet
Vegetarian (lacto-ovo) · Dairy-free
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Alcohol-free · Pork-free · Beef-free
With the listed swaps: Vegan, Plant-based, Lacto-vegetarian, Egg-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Street food · Portable / lunchbox
Cook more with
Egg noodles · Chilli oil · Chinese black vinegar · Toasted sesame oil · Soy sauce · Sugar
Techniques
Boiling

Allergens

  • Contains, can be adapted: Eggsfrom egg noodles
  • Contains: Peanutsfrom chilli oil, roasted peanuts
  • Contains: Wheatfrom egg noodles, soy sauce, chinese black vinegar
  • Contains: Glutenfrom egg noodles, soy sauce, chinese black vinegar
  • Contains: Soyfrom chilli oil, soy sauce
  • Contains: Sesamefrom toasted sesame oil, chilli oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

579 kcal per serving

Estimated

1 serving ≈ 197 g · recipe makes 3

Where the energy comes from

  • Protein 11%
  • Carbohydrate 48%
  • Fat 41%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy579 kcal294 kcal
Protein16 g8.1 g
Carbohydrate70.1 g35.5 g
Net carbohydrate65.8 g33.3 g
Sugars7.2 g3.6 g
Added sugars2.8 g1.4 g
Fibre4.3 g2.2 g
Fat27 g13.7 g
Saturated fat3.4 g1.7 g
Trans fat0.1 g0.1 g
Cholesterol70 mg35 mg
Sodium646 mg327 mg
Salt equivalent1.6 g0.8 g
Vitamins & minerals per serving
Potassium
442 mg
Calcium
63 mg
Iron
4.1 mg
Magnesium
85 mg
Vitamin A (RAE)
22 µg
Vitamin C
5 mg
Vitamin D
0.3 µg
Vitamin B12
0.2 µg
Folate (DFE)
330 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: bean sprouts.
  • Not counted (tiny amounts or “to taste”): sichuan peppercorns.
  • Chilli oil: Neutral vegetable oil (FDC 172336) used as a stand-in; the chilli solids add little energy.
  • Chinese black vinegar: Balsamic vinegar (FDC 172241) used as a stand-in for Chinkiang/Zhenjiang black rice vinegar; both are dark, aged and slightly sweet.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Toss the warm noodles with sesame oil straight away, or they stick into a block as they cool.
  • Make the sauce a few minutes ahead so the garlic and Sichuan pepper flavour the chilli oil.

Common mistakes

  • Skipping the oil toss — the cold noodles clump into a block.

Serve with

  • Pair with smashed cucumber salad for a light summer meal.

Food safety

  • Cooked noodles left out can grow bacteria: cool them quickly, serve within 2 hours, and refrigerate leftovers (eat within 1 day).

Storage

  • Keep noodles and sauce separately in the fridge for up to 2 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

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