Liang mian, or cold noodles, are the dish Chengdu craves when the summer heat makes hot food unthinkable. Street vendors toss freshly boiled noodles with oil, fan them cool, and hand them over drenched in chili and garlic. It is the original fast food of Sichuan, sold from carts on nearly every busy corner, and the best versions balance heat, sour, and a whisper of sweetness so no single note wins.
Chilled noodles for the hottest days of summer
The noodles stay springy even when chilled, and the sauce, a tangle of chili oil, vinegar, and garlic water, is bright and bracing. Crunchy cucumber, bean sprouts, and crushed peanuts give every bite a different texture, and the whole bowl disappears embarrassingly fast. Rinse the noodles well and drain them thoroughly, the sauce clings better to dry noodles, and make a double batch of the sauce since it keeps for days in the fridge.
Craving more? Explore all Sichuan Kitchen recipes.
Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.
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