Cold Sichuan Noodles With Spinach And Peanuts Recipe Recipe

Name: Cold Sichuan Noodles With Spinach And Peanuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bunch spinach, trimmed and washed (about 2 quarts spinach leaves); 1 tablespoon crushed red chilis, preferably Chinese; 2 teaspoons toasted and ground sichuan peppercorns, divided; 1/4 cup vegetable oil; 1 tablespoon toasted sesame seed oil; 1 tablespoon soy sauce; 2 tablespoons Chinkiang vinegar (see note); 1 tablespoon fermented chili broad bean paste; 2 teaspoons sugar; 12 ounces fresh wheat noodles (see note); 1/4 cup toasted peanuts, roughly chopped; 1/4 cup chopped pickled mustard root (see note); 2 small fresh red chilis, sliced; 1/4 cup sliced scallion greens

Servings: persons

1 large bunch spinach, trimmed and washed (about 2 quarts spinach leaves)
1 tablespoon crushed red chilis, preferably Chinese
2 teaspoons toasted and ground sichuan peppercorns, divided
1/4 cup vegetable oil
1 tablespoon toasted sesame seed oil
1 tablespoon soy sauce
2 tablespoons Chinkiang vinegar (see note)
1 tablespoon fermented chili broad bean paste
2 teaspoons sugar
12 ounces fresh wheat noodles (see note)
1/4 cup toasted peanuts, roughly chopped
1/4 cup chopped pickled mustard root (see note)
2 small fresh red chilis, sliced
1/4 cup sliced scallion greens

1
Bring a large pot of salted water to a boil over high heat. Add spinach and cook just until wilted, about 30 seconds. Remove with a strainer and run under cold water until chilled. Press out excess moisture, then wrap in a clean kitchen towel and squeeze to wring out water until spinach is dry and compressed. Roll the spinach into a tight ball and slice finely. Set aside.
2
Combine chilis and half of sichuan peppercorns in a small saucepan and heat over medium-high heat, stirring often, until a toasted aroma starts coming from them, about 1 1/2 minutes. Add oil and cook until the oil starts to bubble slightly. Remove from heat and set aside until ready to use.
3
In a small bowl combine sesame seed oil, soy sauce, vinegar, broad bean paste, and sugar. Stir to combine.
4
Add noodles to boiling water and cook according to package directions until just cooked through. Transfer to a strainer and run under cold water until well chilled. Place noodles in a large serving bowl and add spinach. Add chili oil and soy sauce mixture and toss to coat. Sprinkle with peanuts, mustard roo, sliced chilis, scallion greens, and reserved Sichuan peppercorns. Serve immediately.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large bunch spinach, trimmed and washed (about 2 quarts spinach leaves), 1 tablespoon crushed red chilis, preferably Chinese, 2 teaspoons toasted and ground sichuan peppercorns, divided, 1/4 cup vegetable oil, and more.

Yes, Cold Sichuan Noodles With Spinach And Peanuts Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Sichuan Noodles With Spinach And Peanuts Recipe

How did you like this recipe?

Frequently Asked Questions