Sichuan-style cold noodles from The Wok - Recipes and Techniques (page 332) by J. Kenji López-Alt

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Notes about this recipe

  • Skamper on April 27, 2022

    A pretty easy, flavorful weeknight dish. I used the air drying method rather than rinsing. I used only 1 tsp of Sichuan peppercorns and a pinch of crushed red pepper because we are wimps. Also subbed a heaping teaspoon of splenda for the granulated sugar. next time I'll try adding the sesame paste, and maybe some chopped spinach.

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