This vegan version of Szechuan-style cold noodles is known as Szechuan Liangmian. With a long history, it is been known as one of most famous Szechuan street snack. Generally, this can be known as a simplified and cold version of Dan Dan Noodles. However it will never disappoint you by the taste.
In China, most people love noodles, all kinds of noodles like hand-pulled, homemade fresh noodles, sliced noodles and dried noodles with hundreds of seasonings and toppings. The traditionally most famous and popular noodles dishes for Chinese people is Dan Dan Noodles, Wuhan hot noodles, Beijing style Zhajiang noodles and sliced noodles from Shanxi province.
Traditionally, we have one type of fresh noodles made especially for Szechuan cold noodles and Wuhan hot noodles. The common feature is the addition of alkali (Soda). Soda can help to keep the noodles non-sticky after cooking. Since it may be difficult to find outside China, I recommend using thin round egg noodles instead. 
Cold Spicy Szechuan Noodles
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Recreate a vegan version of a favorite Chinese noodle dish, similar to the spicy Dan Dan noodles.
Ingredients
- 200g (around 8 oz.) fresh noodles or thin round noodles
- 1 English cucumber, peeled and shredded (You can use bean sprout too)
- 2 tsp sesame oil or olive oil
Seasonings
- 3 tsp sugar
- 1 tsp vinegar
- 1/2 tbsp (7 ml) sesame paste
- a small pinch of salt
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Szechuan style chili oil (or as needed)
- 3 garlic cloves, smashed
- fried soy beans (optional)
Instructions
- Prepare all the seasonings.
- Read the instructions on the package, and then cook noodles accordingly (I recommend reducing around 1 minute cooking time based on the time given by the manufacturer). Transfer out and add 2 tsp of oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
- When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
- How to fry soybeans: pre-soak the soybeans until double in size. Drain completely and then fry with oil until crisp.
- You can add bean sprouts or crisp pickles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main, Side
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
Find it online: https://honestcooking.com/cold-spicy-szechuan-noodles/
Frequently Asked Questions
Why add 2 teaspoons of oil to the noodles right after draining?
You need to toss the oil in immediately while the noodles are still hot. That thin coat of sesame or olive oil is what keeps the strands from clumping into a sticky mass before they cool. Once they’re cold and stuck together, no amount of sauce will fix it.
What is the fastest way to cool the noodles down after cooking?
Use chopsticks to lift and toss the noodles repeatedly so heat escapes from all sides. On a hot day I actually set up a small electric fan aimed at the bowl. You want them fully cold before adding the cucumber and sauce, otherwise the residual heat dulls the chili oil.
Why cut the manufacturer’s cooking time by about 1 minute?
These noodles are served cold with no further cooking, so they need to come out slightly underdone. If you cook them to the package time they’ll go soft and mushy once they cool and absorb the sauce. Pull them 1 minute early and they’ll be at the right chewy texture when you eat them.
How do I make the fried soybeans topping?
Pre-soak dried soybeans until they have roughly doubled in size, then drain them completely before frying. Fry in hot oil until they turn crisp and golden. Moisture is the enemy here — any water left on the soybeans will make the oil splatter and the beans steam instead of fry.
