SICHUANESE COLD NOODLES
Serve this dish at your Lunar New Year feast to represent longevity. Savory, spicy, and numbing — with a touch of acidity and sweetness. Recipe crafted by Charlene Luo (@thebaodega).
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.