Spicery Kitchen Blog

Top Tips for June 2019!

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Published on 2nd May 2019 at 20:17 • No comments yet, be the first!

Sichuan Cold Noodle

These noodles are a popular street food dish from the Sichuan province of China. The food eaten there is famously known as ‘ma la’ or hot and numbing, due to the use of plenty of chilli and Sichuan pepper (although this version is fairly mild!). Serve with grilled chicken or vegetables for a delicious springtime supper.

  • Total Time: 15 mins
  • Serves: 4

  • Heat rating: 3/5
  • Dietary: contains black and white sesame seeds


  • ½ bunch of spring onions - thinly sliced
  • 10g bunch of coriander - finely chopped
  • 150g beansprouts
  • 250g dried noodles (any type)
  • 2 tbsp tahini or peanut butter
  • 2 tbsp honey
  • 1 tbsp vinegar (rice or white wine vinegar is best)
  • 1 tbsp soy sauce (any type)
  • 75ml oil (sunflower or vegetable oil is best)


SICHUAN NOODLE BLEND: Chilli flakes, white SESAME, black SESAME, Sichuan pepper, star anise, ginger



  1. Cook the noodles with the beansprouts as per the noodle cooking instructions then rinse in cold water and drain well
  2. Mix the tahini with the honey, vinegar and soy sauce to a smooth sauce
  3. Heat the SICHUAN NOODLE BLEND in the oil for 1 minute or until the chilli flakes start to sizzle and the oil turns red. Immediately remove from the heat and mix into the tahini mixture
  4. In a large bowl mix the noodles, beansprouts, spring onions, coriander and sauce until everything is fully combined

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