These cold spicy Szechuan sesame noodles are a treat! They’re packed with flavor from sesame oil, soy sauce, and a kick of spice that will wake up your taste buds.
Perfect for hot days or when you want something quick and tasty. I love serving them with extra veggies for crunch—because who doesn’t like a little color on their plate? 🌈
Key Ingredients & Substitutions
Noodles: Chinese wheat noodles are my go-to for this dish, but spaghetti works in a pinch. You can also try soba or rice noodles if you want a gluten-free option.
Soy Sauce: I use low-sodium soy sauce to control saltiness. If you’re avoiding soy, coconut aminos make a great alternative with a slightly different flavor.
Black Vinegar: It’s key for that deep taste. If you’re out, rice vinegar is a good substitute but lacks the same richness. Just add a bit more sugar for balance.
Szechuan Peppercorns: They add a unique numbing heat. If you can’t find them, crushed red pepper flakes provide heat but without that signature flavor.
Vegetables: The snap peas are a fun crunch, but diced bell peppers or cucumbers would also work well for a fresh textural contrast.
How Do You Get Perfectly Coated Noodles?
Coating the noodles evenly with the sauce is essential for flavor. Here’s how to achieve that:
- Make sure the noodles cool completely after rinsing. This helps the sauce stick better.
- Use a mixing bowl large enough to allow for easy tossing without crushing the noodles.
- Add the sauce gradually while tossing the noodles gently but thoroughly. This ensures every strand is coated.
- For a richer flavor, let the noodles sit for at least 30 minutes before serving.
How to Make Cold Spicy Szechuan Sesame Noodles
Ingredients You’ll Need:
For the Noodles:
- 8 oz Chinese wheat noodles or spaghetti
For the Dressing:
- 2 tbsp soy sauce
- 1 tbsp black vinegar (or rice vinegar)
- 1 tbsp sesame oil
- 1 tbsp chili oil (adjust to taste for spiciness)
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp Szechuan peppercorn oil or crushed Szechuan peppercorns (optional, for authentic numbing spice)
For Garnishing:
- 2 green onions, sliced thin (white and green parts separated)
- 1-2 tsp toasted sesame seeds (white and/or black)
- 1 small red chili or dried chili flakes, finely chopped (optional)
- A handful of snap peas, blanched (optional, for crunch)
- Fresh cilantro or Thai basil leaves (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and cook the noodles, plus 30 minutes if you decide to chill them in the refrigerator. Perfect for a quick and easy meal!
Step-by-Step Instructions:
1. Cook the Noodles:
Begin by cooking the noodles according to the package instructions until they are al dente. Once cooked, drain them and rinse under cold water to stop the cooking process. This not only cools the noodles but also helps prevent them from becoming gummy. Make sure to drain them well!
2. Prepare the Dressing:
In a mixing bowl, combine the soy sauce, black vinegar, sesame oil, chili oil, sugar, minced garlic, grated ginger, and Szechuan peppercorn oil (if using). Whisk everything together until the sugar is fully dissolved and the mixture is well-combined. This is where all the flavors come together!
3. Combine Noodles and Sauce:
Add the cooled noodles to the bowl with your delicious sauce. Toss gently but thoroughly to ensure every strand of noodle is coated evenly with the sauce. This is where you can adjust the spiciness by adding more chili oil if you like it hot!
4. Add Crunchy Veggies:
Carefully fold in the blanched snap peas or any other crunchy vegetables you choose. This step adds a delightful texture to your dish.
5. Garnish the Noodles:
Top the noodles with the sliced green parts of the green onions, toasted sesame seeds, and if you want some extra heat, sprinkle a few chili flakes on top. If you have fresh herbs like cilantro or Thai basil, throw those in too for a pop of freshness!
6. Serve and Enjoy:
You can serve these noodles right away, or for an even better flavor experience, chill them in the refrigerator for about 30 minutes to let the flavors meld. Before serving, taste and adjust the seasoning by adding more chili oil or soy sauce as desired. Enjoy your Cold Spicy Szechuan Sesame Noodles!
Can I Use Different Noodles for This Recipe?
Absolutely! While Chinese wheat noodles are ideal, you can substitute spaghetti, soba noodles, or even rice noodles for a gluten-free option. Just adjust the cooking time accordingly!
What Can I Substitute for Black Vinegar?
If you can’t find black vinegar, rice vinegar works well in a pinch. You might want to add a little extra sugar to mimic the depth of flavor that black vinegar provides.
Can I Make This Recipe Ahead of Time?
Yes, you can make these noodles ahead! Prepare them a few hours in advance or the night before. Just store them in an airtight container in the fridge and give them a good toss before serving. You may want to add a bit more chili oil or sauce to refresh the flavors.
How Should I Store Leftovers?
Store any leftover noodles in an airtight container in the fridge for up to 3 days. To reheat, you can enjoy them cold or warm them up in a skillet over low heat, adding a splash of water to help loosen the sauce if needed.
