Sichuan Liangmian with Sesame Paste, Chili Oil and Black Vinegar

What you need

• 400 g (14 oz) fresh thin egg noodles
• 1 tbsp neutral oil
• 150 g (5 oz) bean sprouts
• 1 small cucumber, cut into thin matchsticks
• 2 tbsp sesame paste
• 3 tbsp cold water
• 3 tbsp light soy sauce
• 2 tbsp Chinese black vinegar
• 1 tsp sugar
• 2 cloves garlic, grated
• 1/2 tsp ground Sichuan peppercorns, toasted before grinding if whole
• 3 tbsp chili oil, with the sediment
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil.

2. 2

   In a bowl, loosen the sesame paste with the cold water, a spoonful at a time, stirring until it is smooth and creamy.

3. 3

   Stir in the light soy sauce, black vinegar, sugar, garlic and Sichuan peppercorns. Set the sauce aside.

4. 4

   Drop the bean sprouts into the boiling water for 30 seconds, then lift them out, rinse under cold water and drain well.

5. 5

   Cook the noodles in the same water until just tender, 2-3 min or as the package directs. Drain.

6. 6

   Rinse the noodles under cold running water until completely cold, then shake off the water.

7. 7

   Toss the noodles with the oil, spread them on a tray and fan for 1-2 min so they stay loose.

8. 8

   Divide the noodles among 4 bowls and top with the bean sprouts and cucumber.

9. 9

   Spoon the sauce over each bowl, then add the chili oil, sesame oil and scallions.

10. 10

    Serve right away and toss at the table before eating.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.