Sichuan Chili Oil Cucumber Noodles recipe - ingredients, nutrition and when to eat it
These Sichuan-style noodles are served cold and tossed with crunchy cucumber strips and a chili oil dressing.
These Sichuan-style noodles are served cold and tossed with crunchy cucumber strips and a chili oil dressing. Tangy vinegar and the aroma of Sichuan peppercorns brighten the spicy oil. They're a light, easy lunch for a hot day.
Chinese · 20 minutes to cook
Tips: Drain the noodles well so the dressing doesn't get watery and clings to them.
Tips: Sichuan peppercorns have a strong aroma, so start with a little and add more to taste.
Tips: Slice the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Chinese wheat noodles — 180 g
- Cucumber — 0.5 pc
- Chili oil — 1 Tbsp
- Chinese black vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sichuan pepper — 0.3 tsp
- Sesame seeds — 1 tsp
- Scallions — 1 Tbsp