Chewy wheat noodles tossed cold with chilli oil, black vinegar, garlic and crushed peanuts, sometimes with shredded cucumber. A refreshing, punchy street snack sold from carts across Chengdu in the summer heat.
Boil the noodles
Bring a pot of water to a rolling boil and cook the noodles according to the packet time until just tender, then drain well.
3 minCool the noodles
Toss the drained noodles with the tablespoon of oil and spread them on a tray to cool for ten minutes so they don't clump together.
Mix the dressing
In a bowl, whisk together the chilli oil, light soy sauce, black vinegar, sugar, minced garlic and ground Sichuan peppercorn.
Toss and serve
Pile the cooled noodles and julienned cucumber into the dressing and toss thoroughly to coat, then divide between bowls, scatter over the crushed peanuts and spring onion, and serve at once.
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