SICHUANESE COLD NOODLES
By Charlene Luo
Serve this dish at your Lunar New Year feast to represent longevity. Savory, spicy, and numbing — with a touch of acidity and sweetness.
2 servings fresh or dry thin wheat noodles
1 tbsp vegetable oil
2 tbsp Chili Crisp Vinaigrette
1 tbsp soy sauce
1 tsp sugar
3 cloves garlic, grated
2 scallions, sliced thinly
Sichuan Gold, to taste
Cook noodles according to instructions on the label. When cooked, immediately shock with ice water.
While noodles are cooking, mix the rest of the ingredients, excluding half of the scallions, together to make the sauce.
Toss noodles in vegetable oil to prevent sticking.
Add sauce bit by bit, to your desired level of saltiness/spice.
Top with remaining scallions and drizzle with Sichuan Gold to your liking.
Serve chilled or at room temperature.
My Sichuanese sausages - I cure them on my rooftop in Brooklyn, and they’re very special to me. I decided to start making them back in 2019, and have made a 40+ pound batch every winter since then! I serve them at every Baodega dinner.
Eclectic playlist - I like to have a good mix of easy-listening music playing that has a little bit for everyone.
Menus at every place setting - this way guests know what they’re looking forward to and can discuss/ask questions about the menu. Spending time designing the tablescape/place settings really helps to make the dinner extra special