Sichuan Cold Noodles is a very popular Sichuan appetizer. You can probably find it in any Sichuan restaurant. Noodles should be cooked al dente. To make more spicy, you may add more chili oil. I normally make it lighter without ground garlic and ginger but you can add them to taste.
Sichuan Cold Noodles
1 pound fresh Chinese noodles (dried noodles or thin pasta)
1/4 of cucumber, cut into slivers (or blanched bean sprouts)
1/2 cup chopped scallion
3 tablespoons light soy sauce
2 tablespoons white rice vinegar (or dark vinegar)
2 tablespoons sesame oil
2 tablespoons chili oil
2 tablespoons sugar
2 teaspoons Sichuan pepper powder
1 teaspoon salt
1. Cook noodles in a big pot to al dente. Drain, rinse in cold water and mix with 1 teaspoon sesame oil. Let it chili in the refrigerator for 20 minutes.
2. To make the sauce, mix soy sauce, vinegar, sesame oil, chili oil, sugar, salt and Sichuan pepper powder together.
3. Top the noodles with cucumber and scallions. Pour the sauce on noodles. Toss it and serve.