Cold Noodles with Sichuan Dressing (Liang Mian, 凉面)

Summary of the cooking procedure

Firstly, let me summarise the cooking procedure involved in making Sichuan style cold noodles. I suggest you follow the sequence in order to complete the dish as quickly as possible.

1. First, prepare the aromatic water. Leave it to infuse.
2. Cook the chicken. Skip this step if you wish to make this dish vegetarian.
3. While waiting, wash and cut cucumber, scallions, fresh chillies, coriander. Toast or fry peanuts if using.
4. Start cooking the noodles when the chicken is done. Drain, then rinse to cool.
5. Shred the chicken, then assemble the dish.

Be creative when choosing noodles

Most of the Chinese regional cold noodle dishes call for thin, round wheat flour-based noodles. Also, they usually contain alkaline agent thus look a little yellow and have a slippery, springy texture (see image below). Check out my recipe for Alkaline Noodles (aka Ramen Noodles) to learn how to make them at home.

However, don’t limit yourself! Please feel free to choose other types of noodles. For example:

• Rice noodles which are gluten-free. Preferably round-shaped ones.
• Soba/buckwheat noodles which I use for my cold soba noodles in beef broth (延吉冷面)
• Spaghetti is great for this dish too. Although it’s a type of Italian pasta, it tastes great with Chinese dressing when served chilled.
• Another option is to use hand-pulled noodles. It’s simpler than what you’d imagine and super fun! 

Do not overcook the noodles

Please pay attention not to overcook the noodles! This is very important for producing a refreshing bowl of cold noodles. You need to take out the noodles when they are just cooked, or a little undercooked (al dente). Rinse immediately under running water. Otherwise, the remaining heat of the noodles will cook them further. Then add some sesame oil and toss well. This will prevent the noodles from sticking or tangling.

Two ways to cook the chicken

Shredded chicken is a common topping for Chinese cold noodle dishes. Chicken thigh is my favourite cut for this dish. The boneless, skinless one is very handy. If you prefer, use chicken breast instead. It works fine too. For this recipe, I introduce two simple ways to cook it.

• Steaming. This is my preferred method as it takes a shorter time to cook and the cooked chicken stays moist.
• Roasting. Place the chicken in an ovenware then cover with tin foil. Cook in a preheated oven at 390°F/200°C/Fan 180°C.

When cool enough to touch, you may either shred it by hand or cut it with a knife.

How to make a Sichuan dressing

Now let’s talk about the Sichuan dressing which makes this cold noodle dish outstanding. The ingredient list may look a little long, but each one contributes to the great taste in its own way. Here are what you need:

• The aromatic water (香料水): Simply use hot water to bring out the best flavour of Sichuan peppercorn, star anise and minced garlic (see image above). Leave it to infuse while preparing other ingredients. This type of spiced water is commonly used in Chinese cuisine, for dressing cold dishes, eg. Liang Pi (cold skin noodles), or for meat-based dumpling fillings.
• Light Soy sauce. If you aren’t tight on time, I highly recommend you make some Sichuan Spiced Sweet Soy Sauce (复制酱油) to replace regular soy sauce. It makes every noodle or dumpling dish outstanding. You can find the recipe in my post “Six Dumpling Sauces” (in the “Notes” section of the recipe card)
• Black rice vinegar. Some of my blog readers have asked “what can substitute Chinese black rice vinegar” or “Can I use balsamic vinegar instead”. Unfortunately, there aren’t any other types of vinegar that taste quite like it. I highly recommend you purchase one bottle if you’re keen to produce authentic Chinese food at home. It’s as essential as soy sauce even though not as well recognised.
• Sugar & salt. A little sugar is almost always added to Sichuan food. It balances the spiciness and increases the umami taste.

• Chinese chilli oil. I have a recipe and a tutorial video for this indispensable, versatile condiment. Check it out and make some!
• Sichuan pepper oil (花椒油/藤椒油). This is optional as I know it’s not yet widely available in shops outside China. But make sure you grab a bottle whenever you see it. A drop of Sichuan pepper oil works wonders. I promise!

Assemble the dish with tasty toppings

A delicious meal isn’t complete without some veggies. Cucumber is my favourite topping for this cold noodles with Sichuan dressing. Simply cut them into matchsticks and mix with the noodles. Scallions and coriander (cilantro) add another layer of flavour. Also, throw in some finely chopped fresh chillies if, like me, you love to brighten up your dishes with a hint of red.

Finally, add some crunchy peanuts (or soybeans) to finish. They are a popular topping for many classic Chinese noodle dishes, for example, Dan Dan Noodles, Hot & Sour Glass Noodles Soup, etc. You may either toast them in a pan over low heat or fry them in oil (my post “Sichuan Spicy Peanuts” explains the frying procedure).

Make this dish vegetarian or vegan

Since chicken is not indispensable for this dish, you can simply skip it to make this cold noodle dish vegetarian or vegan. If you wish to have some protein to make it a more complete meal, here are my suggestions:

• Vegetarian option: Cook thin omelettes then cut them into strips. Check out my recipe for Chinese Style Spaghetti Salad to learn the simple cooking steps. 
• Vegan options: Smoked or five-spice flavoured tofu is a great choice. It comes ready to eat so simply slice it up. 

Other noodle recipes

I hope you liked the sound of this dish and feel inspired to give it a try. I have quite a few noodle recipes on the blog. Here are some example:

• Hand-Pulled Biang Biang Noodles
• Chongqing Noodles
• Shanghai Scallion Oil Noodles
• Chicken Chow Mein
• Zha Jiang Mian, Beijing Fried Sauce Noodles
• Hot Dry Noodles