David's Recipe for Cold Sichuan Street Noodles

A very easy and authentic Chinese snack, adapted for ingredients available in any supermarket.

Snack, Chinese

  • 1 kg Chinese noodles, prepared according to package directions, or 1 kg thin or flat spaghetti, prepared according to package directions and cut into 4" pieces.
  • 2 cloves garlic, minced
  • 1-1/2 cups tehina or natural peanuts-only peanut butter
  • 1/4 cup soy sauce
  • 3 heaping soup spoons brown sugar
  • 4 soup spoons vinegar
  • 3/4 cup prepared tea
  • 8 large scallions
  • 2 medium cucumbers
  • A few chili peppers, minced
  1. Allow the noodles to cool to room temperature.
  2. Place the tea, tehina or peanut butter, garlic, soy sauce, brown sugar, vinegar, and chilis in a blender and blend thoroughly, which will take a few minutes.
  3. Cut the scallions lengthwise in half and then slice fine.
  4. If the cucumber skins are pretty, julienne the unpeeled cucumbers to matchstick size. If the cucumbers are blemished or waxed, peel and then julienne.
  5. Mix the sauce, scallions, and cucumbers into the noodles.
  6. Allow to stand for a while, then serve at room temperature.




 
  
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