Sichuan Cold Noodles

Spicy, peppery, and mildly sweet with a touch of sourness, Sichuan Cold Noodles are effortless to prepare, perfect for using leftover noodles, and always lovely to enjoy.

Serves: 2
Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes


  • 4 oz. thin, round wheat noodles
  • 2 oz. bean sprouts
  • 1 tsp oil
  • 1 clove garlic, pressed
  • 1 tbsp. + 2.5 tsp. Chinese black vinegar (Chinkiang vinegar)
  • 1 tbsp. soy sauce
  • 1/4 tsp finely ground Sichuan peppercorn powder
  • 2 tsp sugar or more to taste
  • 1 clove garlic, chopped roughly (optional)
  • Sesame oil
  • Chili oil to taste
  • Garnish: diced scallions, julienned cucumbers; sesame seeds; roasted, crushed peanuts or nuts


Step 1
Cook noodles according to the package instructions until al dente. Then, rinse the noodles under cold water and drain thoroughly. To prevent sticking, toss the noodles with a small amount of oil or sesame oil.

Step 2
Prepare the bean sprouts. Method 1: Bring water to a boil and blanch the bean sprouts for 30-60 seconds. Immediately cool them under cold water and drain. Method 2: Heat oil in a pan over high heat and sauté the bean sprouts 1-2 minutes.  

Step 3
In a small saucepan over medium heat, warm 1 tsp oil. Add the pressed garlic and cook until fragrant. Whisk in Chinese black vinegar, soy sauce, and finely ground Sichuan peppercorn powder. Continue whisking until the sugar has dissolved. Remove from heat and allow to cool.

Step 4
(Optional) For a spicy garlic kick, introduce the chopped garlic clove to the sauce. Let it steep for 1 hour before removing the garlic pieces. 

Step 5
Mix in sesame oil and chili oil to taste into the sauce.

Step 6
Assemble the dish by tossing the noodles with the sauce. Garnish with bean sprouts, scallions, sesame seeds, cucumbers, crushed peanuts or nuts, and more chili or sesame oil if desired. 


  • Peppercorn oil can be substituted for peppercorn powder. 
  • Bean sprouts should be fresh and crispy with a white stalk and yellow tip.
  • If sautéing the bean sprouts, consider enhancing them with minced garlic, salt, scallions, and a pinch of sugar.  
  • Avoid overcooking the bean sprouts to ensure they remain crisp.

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