Name: Cold Sichuan-Style Noodles with Spinach and Peanuts Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 large bunch spinach, trimmed and washed (about 2 quarts spinach leaves); 1 tablespoon crushed red chilis, preferably Chinese; 2 teaspoons toasted and ground sichuan peppercorns, divided; 1/4 cup vegetable oil; 1 tablespoon toasted sesame seed oil; 1 tablespoon soy sauce; 2 tablespoons Chinkiang vinegar (see note); 1 tablespoon fermented chili broad bean paste; 2 teaspoons sugar; 12 ounces fresh wheat noodles (see note); 1/4 cup toasted peanuts, roughly chopped; 1/4 cup chopped pickled mustard root (see note); 2 small fresh red chiles, sliced; 1/4 cup sliced scallion greens

Cold Sichuan-Style Noodles with Spinach and Peanuts Recipe

This hot and numbing cold noodle salad is a take on Dan Dan Mian, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite.

25 min total 10 min prep 15 min cook 4 484 cal

Instructions

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1 Bring a large pot of salted water to a boil over high heat. Add spinach and cook just until wilted, about 30 seconds. Remove with a strainer and run under cold water until chilled. Press out excess moisture, then wrap in a clean kitchen towel and squeeze to wring out water until spinach is dry and compressed. Roll the spinach into a tight ball and slice finely. Set aside.
2 Combine chiles and half of Sichuan peppercorns in a small saucepan and heat over medium-high heat, stirring often, until a toasted aroma starts coming from them, about 1 1/2 minutes. Add oil and cook until the oil starts to bubble slightly. Remove from heat and set aside until ready to use.
3 In a small bowl combine sesame seed oil, soy sauce, vinegar, broad bean paste, and sugar. Stir to combine.
4 Add noodles to boiling water and cook according to package directions until just cooked through. Transfer to a strainer and run under cold water until well chilled. Place noodles in a large serving bowl and add spinach. Add chile oil and soy sauce mixture and toss to coat. Sprinkle with peanuts, mustard roo, sliced chiles, scallion greens, and reserved Sichuan peppercorns. Serve immediately.