Hot Chili Oil Cold Noodles
ID: f5e70254...
This Hot Chili Oil Cold Noodles recipe uses a unique 'three-stage oil pouring' technique to perfectly draw out the complex aromas of chili and sesame. Paired with noodles that are briefly blanched to remove excess oil and then flash-chilled in ice water for a chewy, springy texture, this dish is slightly tangy, spicy, and full of flavor—the ultimate refreshing choice for summer.
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🍳 Cooking Flow
Combine the dry base ingredients: chili flakes, white sesame seeds, and Sichuan peppercorn powder → Prepare the aromatic chili oil by pouring hot oil over the dry base in three stages → Add minced garlic, soy sauce, vinegars, and sugar to the chili oil to create the cold noodle sauce → Briefly blanch the noodles in boiling water to remove excess oil, then flash-chill in ice water and drain → Plate the noodles, top with julienned cucumber, pour over the sauce, and enjoy
Cooking Steps
Brief Cooking Order
Combine the dry base ingredients: chili flakes, white sesame seeds, and Sichuan peppercorn powder → Prepare the aromatic chili oil by pouring hot oil over the dry base in three stages → Add minced garlic, soy sauce, vinegars, and sugar to the chili oil to create the cold noodle sauce → Briefly blanch the noodles in boiling water to remove excess oil, then flash-chill in ice water and drain → Plate the noodles, top with julienned cucumber, pour over the sauce, and enjoy
Introduction
This Hot Chili Oil Cold Noodles recipe uses a unique 'three-stage oil pouring' technique to perfectly draw out the complex aromas of chili and sesame. Paired with noodles that are briefly blanched to remove excess oil and then flash-chilled in ice water for a chewy, springy texture, this dish is slightly tangy, spicy, and full of flavor—the ultimate refreshing choice for summer.
Step 1
In a heat-resistant bowl, combine the coarse chili flakes, fine chili powder, white sesame seeds, Sichuan peppercorn powder, and a pinch of salt. Mix well to create the dry base for the chili oil.
Step 2
Heat the cooking oil in a pan until it begins to smoke slightly (approx. 180°C). Pour the oil over the dry ingredients in three stages: first, pour high-temperature oil and stir quickly to release the aroma; once cooled slightly, pour the second portion to draw out the bright red color; finally, pour the remaining warm oil to lock in the aroma and complexity.
Step 3
To the prepared chili oil, add minced garlic, soy sauce, white vinegar, black vinegar, sugar, and a little salt. Whisk thoroughly to create the rich, aromatic sauce for the cold noodles.
Step 4
Prepare a pot of boiling water. Briefly blanch the yellow noodles for about 10 seconds to remove surface oil and any raw flour taste, then remove immediately.
Step 5
Immediately transfer the blanched noodles into a prepared bowl of ice water. Gently rub and rinse the noodles to remove surface starch/mucus, making them firm and chewy, then drain thoroughly.
Ingredients List
Important Notes
💡 The three-stage oil pour is key to a fragrant sauce: the first pour releases the aroma, the second brings out the vibrant red color, and the third mellows and balances the flavors.
⚠️ Store-bought yellow noodles are already cooked; blanching should only take 10 seconds to remove surface oil and sanitize. Do not overcook, or the noodles will lose their springy texture.
⚠️ Noodles must be thoroughly drained after chilling; any residual water will dilute the chili oil sauce and weaken the flavor.
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