Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sichuan cold noodles - liang mian. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Sichuan cold noodles - Liang mian is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Sichuan cold noodles - Liang mian is something that I have loved my whole life. They’re fine and they look wonderful.
Chinese cold noodles, known as Liang Mian/凉面 in Chinese, are a traditional "small eat" (Xiao Chi/小吃) popular in many regions of China. At street stalls, small cafes or in households, it's served as a snack or a quick breakfast/lunch. Among many versions, cold noodles with Sichuan dressing are one of my favourites. It's one of those foods where every street vendor, every restaurant, every Sichuanese cook will have their own recipe.
To get started with this recipe, we have to prepare a few ingredients. You can have sichuan cold noodles - liang mian using 22 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sichuan cold noodles - Liang mian:
- Make ready 200 g dry wheat noodles
- Prepare Sesame oil
- Take Sauce
- Take 2 tbsp Chinese sesame paste or
- Take 2 tbsp peanut butter and 2 tsp sesame oil
- Prepare 1 tbsp Sichuan chilli flake oil
- Make ready 1 tbsp Chinese black vinegar
- Take 1 tbsp light soy sauce
- Make ready 2 tsp dark soy sauce
- Prepare 2 tsp sugar
- Take Powdered Sichuan pepper or oil of necessary
- Take Ingredients (one or several), 200g in total
- Get Cucumber
- Get Carrot
- Get Bean sprouts
- Prepare Leafy greens
- Prepare Fried tofu
- Get Garnish (one or several)
- Get Garlic
- Make ready Scallions
- Prepare Toasted peanuts
- Make ready Coriander
It is served as a famous traditional Sichuan snack. If you ever visit Sichuan province, you may see there are lots of street vendors selling traditional Sichuan cold noodles, some of them are vegan and this version is with shredded chicken. There are Liangpi, Roujiamo, Caijiamo, hot and sour noodles, Shan'xi style steamed roll, Biang Biang Mian (noodles) and etc. Cold skin noodles can be made from flour or rice flour.
Instructions to make Sichuan cold noodles - Liang mian:
- Mix together the sauce ingredients in a pot. Add a little water if it's too thick. Adjust sweetness, hotness, numbness and tartness to taste
- Shred the vegetables and slice the tofu
- Boil the noodles according to instructions. When 2 minutes remain add the vegetables and tofu (if using) and mix thoroughly
- Drain and toss with a little sesame oil to prevent the noodles from sticking together
- Let cool then refrigerate (large batches can be prepared and kept ready). I tend to have the first serving hot though!
- Chop the garnishes roughly
- Divide the sauce in 4 bowls. Add the noodle-vegetable-tofu mix, then sprinkle the garnishes on top
- Serve with extra chilli flake oil. Have each guest mix their noodles with the sauce thoroughly before eating!
There are Liangpi, Roujiamo, Caijiamo, hot and sour noodles, Shan'xi style steamed roll, Biang Biang Mian (noodles) and etc. Cold skin noodles can be made from flour or rice flour. But the flour version is much chewer and rice flour cold skin noodles are softer. Liang fen: Cold Mung Bean Noodles Mix up the texture and sensation of your second bowl by diving into liang fen. These square-cut noodles are actually long, carefully formed blocks of slippery mung.
So that’s going to wrap this up with this exceptional food sichuan cold noodles - liang mian recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
