Lijiang cold noodles

Lijiang cold noodles

By
From
Luke Nguyen's Greater Mekong
Serves
2
Photographer
Stuart Scott

I tried this cold noodle dish on the streets just outside the Black Dragon Pools in Lijiang. I found it very similar to a vermicelli noodle dish from Vietnam, which is probably why I loved it so much. The textures are incredible, and the flavours deep with character. I now keep garlic water, sichuan pepper oil and yunnan chilli oil in my pantry, so I can whip up this dish in no time!

Ingredients

Quantity Ingredient
400g cooked round chinese rice noodles, at room temperature
1/2 lebanese cucumber, cut into matchsticks
1 small handful bean sprouts
5 garlic chives, cut into 4 cm lengths
4 coriander stems, roughly chopped
1 spring onion, Šfinely sliced
1 tablespoon roasted crushed unsalted peanuts

Dressing

Quantity Ingredient
2 teaspoons brown sugar
1 tablespoon chinese red vinegar
1 tablespoon chinese black vinegar
2 tablespoons light soy sauce
2 teaspoons garlic water
2 teaspoons yunnan chilli oil
2 teaspoons sichuan pepper oil

Method

  1. Combine the dressing ingredients in a mixing bowl and stir until the sugar has dissolved. Set aside and allow the flavours to infuse for 10 minutes.
  2. Place the noodles in a bowl, along with the rest of the ingredients. Pour the dressing over, toss well and serve.

Note

  • To make sichuan pepper oil, heat 125 ml peanut oil in a wok until it almost reaches smoking point. Turn oƒff the heat and allow the oil to cool for 3€minutes. Place 2 tablespoons sichuan peppercorns in a glass jar, then pour the hot oil into the jar, followed by 1€ tablespoon sesame oil. Allow to cool slightly before sealing; do not strain or discard the peppercorns. The oil will keep for up to a month stored in a cool, dark place.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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