Sichuan Spicy Cold Noodles

Overview

Summer is here, and my favorite thing to eat is cold noodles, but I usually make them at home. The ones sold outside are the special alkaline noodles. Today I use dry noodles. The texture and taste are not inferior to those sold outside. I learned this from a Sichuan friend. It is really worth trying. Our whole family and many of my friends like the cold noodles I make

Tags

• staple food
• pasta
• home cooking
• chicken essence
• chili oil
• cucumber
• dry noodles
• garlic
• msg
• onions
• pepper noodles
• sesame oil
• sichuan pepper oil
• sugar
• vinegar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Boil water in a pot. When the water boils, add dry noodles. Add a little salt to the soup. When the water boils for the first time, add a little cold water. When the water boils for the second time, immediately take the noodles into the drain basket and rinse them with cold water immediately

2. 2 Add sesame oil and stir with chopsticks to prevent the noodles from clumping. Then put the noodles in the refrigerator for half an hour

3. 3 Start mixing the seasonings, add appropriate amount of salt, MSG, chicken essence, Sichuan pepper oil, Sichuan pepper noodles, soy sauce, vinegar, thirteen spices, red oil chili, and of course a little bit of white sugar. By the way, I almost forgot the most important thing, which is minced ginger and minced garlic. The amount of garlic can be larger, and of course you can also use ginger and garlic water mixed with boiling water

4. 4 Then, pick the refrigerated noodles onto a plate and cover them with cucumber shreds

5. 5 Then pour in the prepared condiments, sprinkle with millet chili and chives

6. 6 Next, mix it up quickly and start eating

7. 7 By the way, red oil chili pepper is the key. I used homemade ones, which are very spicy