Sichuan Cold Noodles

Sichuan Cold Noodles

　　Cold noodles are a traditional snack from Sichuan with a long history. They have had a significant influence throughout the province and in recent years have spread across the country, especially to many parts of northern China.

The method for making cold noodles: machine-made noodles are boiled in boiling water until cooked. During cooking, do not boil them too soft. Once drained, place them on a cutting board while still hot, sprinkle a little cooked vegetable oil, then toss to separate the noodles and quickly cool them down until they are no longer sticking to each other and have cooled, resulting in cold noodles.

There are various ways to eat cold noodles: (1) Mung Bean Sprout Cold Noodles—mung bean sprouts are briefly boiled in boiling water to remain crisp and tender, placed in a bowl, covered with cold noodles, and topped with a sauce made from chili powder, Sichuan peppercorn oil, vinegar, MSG, soy sauce, mashed garlic, and sesame oil; (2) Chicken Shredded Cold Noodles—the basic preparation method is similar to Mung Bean Sprout Cold Noodles, but the difference is that cooked and shredded chicken is added on top; (3) Three-Shred Cold Noodles—topped with cooked shredded chicken, ham, and pork.