Sichuan Spicy Cold Noodles with Su Chili Crisp
Yi Reservation is a treasure trove of great Chinese recipes. We sent him a bottle of Su Chili Crisp, and he was so kind to take these photos and incorporate our chili crisp into his recipe for cold noodles.
- 1 lb TMI egg lo mein noodles or plain fresh noodles
- handful of mung bean sprouts
- ½ carrot, shredded
- Chopped scallion for garnish
Garlic Ginger Infused Water
- 2 clove garlic, minced
- 1 two-inch slice ginger
Spicy Cold Noodle Sauce
- 4 tbsp soy sauce
- 2 tbsp chili oil + more
- 1 tbsp Chinese black vinegar
- ½ tsp sesame oil
- 1 tbsp sugar
- 1 tsp salt
- ½ - 1 tsp Sichuan peppercorn powder
- To prepare the noodles, bring a large pot of water to a boil and drop in the noodles. Spread out the noodle strands with a spatula or long chopsticks to let noodles cook evenly. Cook the noodles until al dente according to the instructions, usually takes 2-4 minutes. For the TMI egg lo mein noodles, it takes about 3:30 minutes.
- Remove the noodles from the boiling water and immediately submerge the noodles in cold running water for 1 minute until the noodles are cool to touch.
- Drain the excess water in a mesh strainer or colander. Add 3 tbsp of cold cooking oil to the noodles and mix thoroughly. Transfer the noodles to a bowl and cover with food wrap. Chill in the fridge for at least one hour before serving.
- Bring another pot of water to a boil then blanch the bean sprouts for 10 seconds. Remove and set aside to cool.
- To make the garlic ginger infused water, combine the minced garlic and ginger with 1/3 cup of water in a small bowl. Stir and let infuse for at least 30 minutes. Can be made a day ahead and stored in the fridge. When ready to use, filter out the garlic and ginger and keep the infused water.
- To make the spicy cold noodle dressing/sauce, combine all the sauce ingredients except for the Sichuan peppercorn powder in a bowl, add the infused ginger and garlic water then mix well until ingredients are fully incorporated.
- To serve, arrange the chilled noodles, bean sprouts, and carrots in four bowls.
- Add a quarter of the noodle sauce and Sichuan peppercorn powder to each bowl. Add additional chili oil to your own taste. Garnish with chopped scallion and serve immediately.