Sour and Spicy Cold Noodles
These sour and spicy cold noodles are bright, savory, and intensely refreshing, with a bold sauce of soy, rice vinegar, chili oil, and Sichuan pepper. Crisp cucumber and scallion add crunch, making this an easy noodle dish for hot days, quick lunches, or late-night cravings.
Servings4 Portions
Prep Time10 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
4
- dried spaghetti12 oz
- small cucumber1
- scallion1
- garlic1 clove
- noodle cooking water0.3 cup
- light soy sauce1.5 tbsp
- Shanghai rice vinegar1.5 tbsp
- chili oil1 tbsp
- sugar1 tbsp
- Sichuan peppercorn powder0.5 tsp
- sesame oil0.8 tsp
- dark soy sauce0.5 tsp
- salt0.3 tsp
- MSG0.3 tsp
Step-by-Step Instructions
01
Bring a pot of water to a boil and cook the spaghetti according to the package directions until just past al dente. Drain, reserving 1/3 cup of the noodle cooking water, then rinse the noodles under very cold running water until completely cooled.
02
In a large serving bowl, whisk together the light soy sauce, Shanghai rice vinegar, chili oil, sugar, Sichuan peppercorn powder, sesame oil, dark soy sauce, salt, MSG if using, and minced garlic until the sugar is dissolved.
03
Add the cooled noodles, reserved cooking water, sliced scallion, and julienned cucumber to the bowl. Toss well until the noodles are evenly coated. If the noodles seem dry, add a splash more cooking water, then serve immediately.
Chef's Tips
Use black vinegar if Shanghai rice vinegar is unavailable, though the flavor will be deeper and less bright. Start with 1/2 tsp Sichuan peppercorn powder if you prefer milder numbing heat. Rinsing the noodles thoroughly is key for a springy texture, and leftovers can be chilled for up to 1 day.
