Cold Sichuan Noodles

with crunchy fresh vegetables
With crunchy fresh vegetables
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1 tbsp Sichuan peppercorns
8 oz Chinese noodles dry udon
¼ cup Soy sauce low-sodium
1 tbsp Rice vinegar
2 tbsp Sesame oil
1 tbsp Agave syrup or maple syrup
1 tsp Sesame seeds plus more for serving
2 cloves Garlic grated
1 tsp Fresh ginger grated
¼ head Purple cabbage thinly sliced
4 Green onion chopped

Nutritional information


Cold Sichuan Noodles


Make these Cold Sichuan Noodles with sesame sauce and enjoy a restaurant-quality dish right at home. Quick-cooking udon noodles tossed in a spicy Sichuan sesame sauce with thinly sliced purple cabbage and green onions make for a perfect weeknight dinner or midday lunch. The recipe is incredibly easy to prepare, with simple ingredients, and is ready in less than 20 minutes.    

The secret to making this dish so delicious is the addition of Sichuan pepper. It’s mouth-numbing, tongue-tingling, and very fragrant. Not only does this pepper lend aromatic flavor to the sauce, but it also adds spiciness and richness. To toast the Sichuan pepper, add it to a dry pan over medium heat. Cook, shaking the pan, for about one minute until the spice smells fragrant. Then grind the pepper in a spice grinder or mortar and pestle. Next, cook the noodles and prepare the sesame sauce. Adjust the amount of pepper to fit your taste. Once the noodles are finished, drain them and rinse with cold water. Toss the noodles with the sauce. Top with thinly sliced purple cabbage and chopped green onions. Serve and enjoy! 

To make the Cold Sichuan Noodles, you will need the following ingredients:

Ingridiens for Cold Sichuan Noodles

Steps to make Cold Sichuan Noodles


Toast Sichuan pepper


Add 1 tablespoon Sichuan peppercorns to a dry pan. Cook over medium heat, shaking the pan often, until the peppercorns start to toast.


Grind Sichuan pepper


Transfer the toasted peppercorns to a mortar and pestle and grind into a powder.


Cook noodles


Cook 8 ounces udon noodles in a pot of boiling water until al dente, then drain and rinse with cold water.


Prepare Sichuan sesame sauce


In a bowl, mix together ¼ cup low-sodium soy sauce, 1 tablespoon rice vinegar, 2 tablespoons sesame oil, 1 tablespoon agave or maple syrup, 1 teaspoon sesame, 2 grated garlic cloves, 1 teaspoon grated fresh ginger, and Sichuan pepper powder to taste.




In a large bowl, toss the cold noodles with the Sichuan sesame sauce.



To serve, divide the noodles between bowls and top with thinly sliced purple cabbage and chopped green onions. Serve and enjoy!

These Cold Sichuan Noodles are a quick vegetable-filled noodle dish that can be ready in about 20 minutes. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Great for a summer weeknight meal! Thanks for sharing the recipe!

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