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Cold Szechuan Noodles

Shruthi
Cold Szechuan Noodles are bold, refreshing, and packed with authentic flavor.Tender noodles are coated in a spicy sesame chili dressing.Fresh shredded vegetables provide crunch and vibrant color.Sichuan peppercorns add their signature numbing sensation.The recipe is perfect for meal prep and warm-weather dining.Serve chilled for the most refreshing and delicious experience.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course, Salad
Cuisine Asian, Chinese, Sichuan
Servings 3
Calories 389 kcal

Ingredients
  

For the Noodles

  • 8 ounces Chinese wheat noodles, ramen noodles, or rice noodles
  • 1 cup shredded cucumber
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons toasted sesame seeds
  • ¼ cup crushed roasted peanuts (optional)

For the Szechuan Dressing

  • 3 tablespoons soy sauce
  • 2 tablespoons Chinese black vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili oil
  • 1 tablespoon chili crisp (optional)
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon Sichuan peppercorns, toasted and ground
  • 1 teaspoon sesame paste or tahini (optional for extra creaminess)
  • 1–2 tablespoons cold water, if needed

Instructions
 

  • Cook the noodles according to the package instructions until al dente.
  • Drain the noodles and rinse thoroughly under cold water until completely cooled.
  • In a bowl, whisk together the soy sauce, Chinese black vinegar, sesame oil, chili oil, chili crisp, honey, garlic, ginger, ground Sichuan peppercorns, and sesame paste until smooth.
  • Add a little water if needed to create a silky dressing.
  • Place the cooled noodles in a large mixing bowl.
  • Add the shredded cucumber, carrots, cabbage, bell pepper, and green onions.
  • Pour the dressing over the noodles and toss until evenly coated.
  • Garnish with cilantro, sesame seeds, roasted peanuts, and optional protein before serving chilled.

Notes

  • Rinse the noodles thoroughly after cooking to prevent sticking.
  • Toast the Sichuan peppercorns before grinding for maximum aroma.
  • Chinese black vinegar provides authentic flavor.
  • Adjust the chili oil to suit your preferred spice level.
  • Add fresh vegetables just before serving to maintain their crunch.
  • Chill the salad for 20–30 minutes to enhance the flavors.
  • Store the dressing separately for meal prep.
  • Garnish generously with sesame seeds and fresh herbs.
Keyword Asian Noodle Salad, Chili Garlic Noodles, Cold Sesame Noodles, Cold Szechuan Noodles, Sichuan Noodle Salad, spicy Chinese noodles