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Wheat noodles are dressed in a garlic-forward sauce with chili oil and ground peanuts. This bold, vegetarian-adaptable Sichuan family dish delivers punchy flavor in a quick, satisfying bowl.
Boil a large pot of water; cook wheat noodles per package instructions until just al dente. Drain and rinse thoroughly with cold water to stop further cooking.
While noodles cook, finely mince garlic cloves. Thinly slice scallions and cut cucumber into thin matchsticks for topping.
In a medium bowl, combine soy sauce, Chinese black vinegar, chili oil, sugar, sesame oil, and salt. Stir until the sugar dissolves completely.
Divide the drained noodles into serving bowls. Drizzle the sauce mixture evenly over each portion while noodles are still slightly warm, tossing to coat evenly.
Sprinkle noodles generously with minced garlic, scallions, and ground peanuts. Top with crisp cucumber. Serve immediately, mixing all ingredients in the bowl before eating for best flavor and texture.
