Cold Szechuan Sesame Noodles

Noodles for One #1

I LOVE NOODLES. No for real, I love them so much, and I would say it’s a problem but is it really? There are so many varieties, so many sauce possibilities, they can be eaten hot, cold, in soups, even in salads if you’re open minded enough. Usually noodles are the meal I reach for when I’m only cooking for myself because they tend to be quick and low effort. So this is the start of a series dedicated to noodles for one, and that one is you! And one thing I want to note is that in my mind, noodles are not the same thing as pasta. There is a very clear boundary. I don’t even know how to articulate it but it exists, and you may or may not know what I’m talking about.

Because it is still, in fact, summer, I wanted to start with these Cold Szechuan Sesame Noodles, which are inspired by these Sichuan Bang Bang Chicken Noodles by Marion’s Kitchen (my idol), but we’re using mushrooms in place of chicken and making a few sauce modifications.

Cold Szechuan Sesame Noodles

Serves 1

Noodles:

• 1 serving frozen udon noodles*

• 1/2 tsp whole Szechuan peppercorns 

• 1 tbsp toasted sesame seeds 

• 2 tbsp soy sauce 

• 1/2 tbsp Chinese black vinegar

• 1 tbsp chilli oil or chilli crisp

• 1 tbsp Chinese sesame paste (sub tahini or peanut butter)

• Pinch chilli powder 

• 1 tsp sesame oil

• 1 small cucumber, julienned

Mushrooms:

• 1 tbsp oil

• 75g Simeji Mushrooms

• 1/2 thumb ginger, minced 

• 2 garlic cloves, minced 

1. Toast peppercorns and sesame seeds: Heat a small pan over medium heat. Add Szechuan peppercorns and toast for 2-3 minutes or until they are fragrant, stirring constantly to prevent burning. Pour them into a mortar and pestle. Add sesame seeds to the pan and toast for 2-3 minutes or until golden brown, stirring constantly. Pour into your serving bowl. Crush Szechuan peppercorns into a fine powder using the mortar and pestle. Alternatively you can grind them in a small spice grinder. Add to bowl with sesame seeds

2. Make the mushrooms: In the same pan, heat oil over medium heat. Add mushrooms and fry for 2-3 minutes. Then add ginger and garlic and fry for 1-2 minutes. Pour in soy sauce, stirring to coat the mushrooms for around 30 seconds and remove from the heat.

3. Bring water to a boil and add noodles. Cook according to package directions. Drain and rinse under cold water.

4. In the bowl with the sesame seeds and Szechuan peppercorns, add soy sauce, Chinese black vinegar, chilli oil, Chinese sesame paste and chilli powder. Stir until smooth and then add noodles along with the sesame oil. Stir to coat the noodles and then top with the fried mushrooms and cucumber. Enjoy!

*I like using Wang Fresh Korean Udon Noodles, which I find in the frozen section of Korean grocery stores, they’re extra chewy!

These are soooo chewy and satisfying and the Szechuan peppercorns add so much to the dish. This is just one of the many noodle variations I’ve been throwing together, so stay tuned. I’ll see you soon with more!

-Raquel xx

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