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Sichuan spicy cold noodles tossed in chili oil and vinegar are a refreshing summer staple. A fresh, family-friendly dish with bold Sichuan seasonings.
Bring a large pot of water to a rolling boil over high heat. Add the wheat noodles and cook until just tender, 4–5 minutes; stir occasionally to prevent sticking.
While the noodles cook, thinly slice the cucumber and scallions. Chop the cilantro. Set these fresh toppings aside for later.
Drain the noodles thoroughly and immediately rinse under cold running water to cool rapidly; toss well to remove excess water and prevent clumping.
In a large mixing bowl, combine chili oil, soy sauce, Chinese black vinegar, sesame oil, sugar, minced garlic, Sichuan peppercorn powder, and salt. Whisk until uniform.
Add the cold, drained noodles to the bowl with the sauce. Toss vigorously for about 1 minute to ensure even coating. Add the cucumber, scallions, and cilantro, then gently toss again. Chill briefly before serving for best flavor.
