Sichuan Cuisine · tested Chinese home cooking
Sichuan Cold Noodles (Liang Mian) Recipe
凉面 Liáng Miàn
A popular Sichuan street food – cold noodles tossed in a fiery, numbing sauce of chili oil, sesame paste, and black vinegar. Perfect for hot summer days when you need something refreshing but packed with flavor. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 200g fresh wheat noodles or spaghetti
- 2 tbsp sesame paste (tahini)
- 1 tbsp chili oil with sediment
- 2 tbsp black vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp Sichuan peppercorn powder
- 2 cloves garlic, minced into paste
- 1 cucumber, julienned
- 2 scallions, sliced
- 1 tbsp crushed peanuts
- Cilantro
Step-by-step instructions
Step 1
Cook noodles according to package directions
Cook noodles according to package directions. Drain, rinse under cold water until completely cool, then drain well.
Step 2
Toss cold noodles with a little sesame oil to prevent…
Toss cold noodles with a little sesame oil to prevent sticking.
Step 3
Mix sesame paste with 2 tbsp warm water until smooth
Mix sesame paste with 2 tbsp warm water until smooth. Add chili oil, black vinegar, soy sauce, sugar, Sichuan pepper, and garlic paste.
Step 4
Divide noodles into serving bowls
Divide noodles into serving bowls. Pour sauce over the top.
Step 5
Top with cucumber julienne, scallions, crushed…
Top with cucumber julienne, scallions, crushed peanuts, and cilantro. Toss before eating.
Cook’s notes
- Rinse the noodles thoroughly under cold water to remove excess starch and stop the cooking process
- The sauce can be made ahead and refrigerated for up to a week
- Use good quality Chinese sesame paste (not tahini) for authentic flavor
- Add the chili oil sediment (the solids at the bottom) for maximum flavor and color
Common questions
Can I make Sichuan Cold Noodles (Liang Mian) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.