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Cold Spicy Szechuan Noodles

  • Author: Elaine Luo
  • Yield: 2 servings 1x


Recreate a vegan version of a favorite Chinese noodle dish, similar to the spicy Dan Dan noodles.


  • 200g (around 8 OZ.) fresh noodles or thin round noodles
  • 1 English cucumber, peeled and shredded (You can use bean sprout too)
  • 2 teaspoons sesame oil or olive oil


  • 3 teaspoons sugar
  • 1 teaspoon vinegar
  • 1/2 tablespoon sesame paste
  • a small pinch of salt
  • 1 tablespoon light soy sauce
  • 1 tablespoon Szechuan style chili oil (or as needed)
  • 3 garlic cloves, smashed
  • fried soy beans (optional)


  1. Prepare all the seasonings.
  2. 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 teaspoons 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.
  3. When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
  4. How to fry soybeans: pre-soak the soybeans until double in size. Drain completely and then fry with oil until crisp.
  5. You can add bean sprouts or crisp pickles.
  • Category: Main, Side
  • Cuisine: Chinese
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