Sichuan Cold Noodles

Course: noodle

Cuisine: Chinese

Keyword: sesame noodles, sichuan noodles

Servings: 4

8 ounces | 225 g dried Chinese noodles, or 12 ounces 360g fresh Chinese noodles
2 ribs celery thinly sliced on diagonal (include the leaves if you like their bite)
1 large carrot julienned to resemble a fat bean sprout
8 ounces | 225g bean sprouts

3 tablespoons Chinese sesame paste or unsalted peanut butter or 2 ½ tablespoons tahini and 1 ½ teaspoons toasted sesame oil
2 tablespoons chile oil preferably with chile flakes, Sichuan chile bean sauce (dou ban jiang), or sambal olek (Rooster brand)
2 tablespoons Chinkiang vinegar or 1 ½ tablespoons balsamic and 1 ½ teaspoons cider vinegar
2 ½ tablespoons regular soy sauce
1 ½ teaspoons dark soy sauce
1 tablespoon sugar
Salt to taste
1 heaping teaspoon Sichuan peppercorns toasted until fragrant in a skillet then pounded to a coarse texture

1 to 2 tablespoons toasted sesame oil
12 ounces | 360g hand-shredded cooked chicken breast or thin strips of pressed tofu
2 small green onions green part only, cut into thin rounds

Bring a 4-quart (4 l) pot of water to boil. Cook the noodles until they are still a bit chewy – al dente. Add the celery, carrot, and bean sprout. Stir and when the vegetables have slightly softened (there may be little bubbles at the edge of the pot), drain. Flush with water and drain well. Cool to room temperature or transfer to a container and refrigerate for up to 3 days. Return to room temperature before using.
Meanwhile, stir together all the sauce ingredients – from the sesame paste to the sugar, until smooth.Taste and tweak the flavors for a tangy, spicy, salty and slightly sweet finish. It should be a little punchy because the other ingredients will dilute it a tad. Add the Sichuan peppercorn when you are satisfied. The sauce thickens so add 1 tablespoon water if it’s gloppy. Let rest 10 minutes before using or refrigerate for up to 3 days.
To serve, toss the noodles and vegetables with a little sesame oil to separate things. Divided among individual serving bowls or put into a communal bowl. Plop sauce on top, add the chicken and sprinkle on the green onion. Stir together and enjoy.

For information on chile bean paste (doubanjiang), check out this mega buying guide.